06 06
YIELD
5 servings
ACTIVE
5 minutes
TOTAL
30 minutes
2 TSP OLIVE OIL
4 BONELESS, SKINLESS CHICKEN THIGHS, EACH CUT INTO 3 PIECES
¼ TSP SALT
1 CAN (14.5 OZ) CHICKEN BROTH
1 CAN (14.5 OZ) DICED TOMATOES WITH GARLIC AND ONION
1 PKG (ABOUT 1 LB) CUBED FRESH BUTTERNUT SQUASH
½ CUP RAISINS
2 TSP GROUND CUMIN
1 TSP EACH GROUND CINNAMON AND SMOKED PAPRIKA
1 CUP PLAIN COUSCOUS
1 CUP FROZEN PEAS
Heat oil in a large deep skillet over medium-high heat. Sprinkle chicken with salt and cook 5 minutes, turning once, until browned. Add broth, tomatoes, squash, raisins, cumin, cinnamon and paprika. Bring to a boil; cover and reduce heat. Simmer 15 minutes or until chicken is tender.
Stir in couscous and peas, and bring to a boil. Cover, remove skillet from heat and let stand 5 minutes.
Boston lettuce, orange and toasted almond salad
CALORIES 347 TOTAL FAT 5G SATURATED FAT 1G CHOLESTEROL 45MG SODIUM 752MG
TOTAL CARBOHYDRATES 58G DIETARY FIBER 7G PROTEIN 20G
