Ingredients:

From Lighthearted Everyday Cooking by Anne Lindsay

• 1 1/4 lb boneless skinless chicken, cubed
• 3 onions, thinly sliced
• 2 cups water
• 1 tbsp minced gingerroot
• 1 tsp each turmeric, cinnamon and granulated sugar
• 1/2 tsp saffron (optional)
• 1 sweet potato, peeled and cubed
• 4 carrots, cut in chunks
• 1 cup canned or cooked chick-peas
• 1/4 cup dried currants
• 1 tbsp lemon juice
• 1 small zucchini (6 oz / 170 g), cut in chunks
• 2 tbsp each chopped fresh parsley and coriander
• Salt and pepper
• 1 1/2 cup couscous

Directions:

In nonstick skillet or saucepan, cook chicken over high heat until brown on all sides and no longer pink inside, about 5 minutes; remove chicken to plate and set aside. Reduce heat to medium and add onions; cook, stirring occasionally, for 5 minutes or until softened.

Add water, gingerroot, turmeric, cinnamon, sugar, and saffron (if using); bring to simmer.

Add sweet potato and carrots; cover and simmer for 20 minutes.

Add chick-peas, currants and lemon juice. (Recipe can be prepared to this point, cooled, covered and refrigerated for up to 2 days. Bring to simmer before continuing.)

Add zucchini and chicken; cover and simmer for 10 minutes or until chicken is no longer pink inside and vegetables are tender. Add parsley and coriander; season with salt and pepper to taste. Serve over couscous and with vegetables or salad.

Makes 6 servings

Per serving:
Calories 239
g total fat 3
g saturated fat 1
g fibre 5
g protein 25
g carbohydrates 27
mg cholesterol 56
mg sodium 88
mg potassium 573

Good: Iron
Excellent: Vitamin A, Niacin

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