CHICKEN STEW WITH COUSCOUS

Chicken Stew with Couscous image

This all-American chicken stew goes global when you include fresh ginger and serve over hot cooked couscous.

Provided by My Food and Family

Categories Home

Time 1h5m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 Tbsp. oil
1-1/2 lb. bone-in chicken thighs
3 carrots, finely chopped
1 can (14-1/2 oz.) diced tomatoes, undrained
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. minced fresh ginger
1 clove garlic, minced
3 cups hot cooked couscous

Steps:

Heat oven to 350ºF.
Heat oil in ovenproof Dutch oven or large deep skillet on medium-high heat. Add half the chicken; cook 3 to 4 min. on each side or until evenly browned on both sides. Remove chicken from pan; cover to keep warm. Repeat with remaining chicken. Discard all but 1 Tbsp. drippings from pan.
Add carrots, tomatoes, dressing, ginger and garlic to reserved drippings in pan; stir. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally. Top with chicken; cover.
Bake 25 to 30 min. or until chicken is done (165ºF). Serve with couscous.

Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g