Ingredients

  • ⅔ pound boneless skinless chicken breast
  • ½ teaspoon fresh ginger root
  • 1 garlic clove-minced
  • 1 teaspoon olive oil
  • ½ cup chopped onion
  • ½ cup chopped red bell pepper
  • ½ teaspoon coriander
  • ½ teaspoon cumin
  • ½ teaspoon curry powder
  • dash ground cinnamon
  • 1 ½ cups cubed peeled sweet potatoes
  • ¾ cup chicken broth
  • 1 cup water
  • 1 tablespoon thawed orange juice concentrate
  • ½ cup couscous
  • 1 tablespoon cornstarch
  • 6 tablespoons light coconut milk
  • 1 tablespoon minced fresh cilantro

Directions

In large skillet, saute the chicken, ginger and garlic in oil until juices of chicken run clear. Add the onion, pepper and seasonings, saute 4-5 minutes longer. Add sweet potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes.
Meanwhile, in a small saucepan, bring water and orange concentrate to a boil Stir in couscous. Cover and remove from heat, let stand 5-10 minutes. Fluff with a fork.
Combine cornstarch and milk until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes. Stir in cilantro. Serve over couscous.

Source

Servings/Yield