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Categories:
canola oil chicken red onions gingerroot ground cumin ground cinnamon salt zucchini salt whole wheat couscous
Viewed: 59 - Published at: 7 years agoIngredients
- 2 Tbsp. canola oil
- 24 each boneless skinless chicken thighs (4 oz./115 g each)
- 1-1/2 qt. red onions, chopped
- 2 Tbsp. gingerroot, minced
- 4-1/2 tsp. ground cumin
- 4-1/2 tsp. ground cinnamon
- 4-1/2 qt. canned no-salt-added diced tomatoes, undrained
- 3 qt. zucchini, halved lengthwise, then sliced
- 1-1/2 qt. canned no-salt-added chickpeas (garbanzo beans), rinsed
- 1 cup Kraft Balsamic Vinaigrette Dressing
- 1-1/2 gal. whole wheat couscous, cooked
Method
- Heat oil in large nonstick skillet on medium heat.
- Add chicken and onions; cook 5 min.
- or until chicken is golden brown and onions are tender, stirring occasionally.
- Stir in ginger, cumin and cinnamon; cook 1 min.
- Add tomatoes; bring to boil.
- Simmer on medium-low heat 15 min., stirring occasionally.
- Stir in zucchini, chickpeas and dressing; simmer 10 to 15 min.
- or until chicken is done (170 degrees F), stirring occasionally.
- For each serving: Top 1 cup (250 mL) hot cooked couscous with 1-1/2 cups (375 mL) chicken mixture.
