One Pan Moroccan Chicken and Couscous
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Category
Main Course
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Cusine
moroccan
What do you need?
How to make?
Ingredients
1 lb boneless, skinless chicken breasts
3 Tbsp olive oil
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cinnamon
Salt and freshly ground black pepper
1 large red bell pepper
3/4 cup chopped red onion
1 1/2 cups matchstick carrots
1 Tbsp minced garlic
1/4 tsp turmeric
1 1/2 cups low-sodium chicken broth
1/3 cup chopped dried apricots or golden raisins
1 cup dry couscous
2 Tbsp fresh lemon juice
1/2 cup Fisher Sliced Almonds
2 Tbsp chopped fresh cilantro
2 Tbsp chopped fresh mint
Directions
Heat 1 Tbsp olive oil in a non-stick 12-inch saute pan or deep skillet over medium-high heat. Add chicken to pan season with salt and pepper, 1/2 tsp cumin, 1/4 tsp coriander and 1/4 cinnamon. Cook, turning occasionally, until cooked through, about 7 minutes. Transfer chicken to a sheet of foil and wrap to keep warm. Heat remaining 2 Tbsp oil in skillet. Add in bell pepper and onion and saute 5 minutes. Add in carrots, garlic, remaining 1/2 tsp cumin, 1/4 tsp coriander, 1/4 tsp cinnamon and turmeric and saute 1 minute. Add in chicken broth and apricots, season with salt and pepper to taste and bring to a boil . Stir in couscous then remove from heat and let rest 5 - 6 minutes until tender. Stir in chicken and any accumulated juices, lemon juice, almonds, cilantro and mint . Serve warm.