Ingredients
2/3 pound boneless skinless chicken breasts, cut into 1-inch cubes1/2 teaspoon minced fresh gingerroot1 garlic clove, minced1/2 teaspoon olive oil1/2 cup chopped onion1/2 cup chopped sweet red pepper1/2 teaspoon ground coriander1/2 teaspoon ground cumin1/2 teaspoon curry powderDash ground cinnamon1-1/2 cups cubed peeled sweet potatoes3/4 cup reduced-sodium chicken broth1 cup water1 tablespoon thawed orange juice concentrate1/2 cup uncooked couscous1 tablespoon cornstarch6 tablespoons light coconut milk1 tablespoon minced fresh cilantro
Preparation
In a large skillet, saute the chicken, ginger and garlic in oil until chicken juices 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 or until tender.
Meanwhile, in a small saucepan, bring water and orange juice concentrate to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork.
Combine cornstarch and coconut milk until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cilantro. Serve with couscous.
