Moroccan Chicken with Spiced Couscous Pasta
Moroccan-Inspired Fragrant Chicken with Jeweled Couscous
Ingredients:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 large onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper (optional)
1 can (14 oz) diced tomatoes
1/2 cup chicken broth
1/2 cup dried apricots, chopped
1/3 cup green olives, pitted and sliced
2 cups couscous
2 1/2 cups vegetable broth
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
1/3 cup sliced almonds, toasted
1 lemon, zested and juiced
Salt and pepper to taste
Directions:
Season chicken breasts with salt and pepper on both sides.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes on each side until golden brown. Remove and set aside.
In the same skillet, add remaining oil and sauté onion until translucent, about 3-4 minutes.
Add garlic and ginger, cooking for 1 minute until fragrant.
Stir in all the spices (cumin, coriander, paprika, cinnamon, turmeric, and cayenne if using) and cook for 30 seconds until aromatic.
Add diced tomatoes and chicken broth, stirring to combine. Bring to a simmer.
Return chicken to the skillet, reduce heat to low, cover and cook for 15-20 minutes until chicken is cooked through.
Add dried apricots and olives to the sauce during the last 5 minutes of cooking.
Meanwhile, prepare the couscous by bringing vegetable broth to a boil in a medium saucepan.
Remove from heat, add couscous, stir, cover and let stand for 5 minutes.
Fluff couscous with a fork and mix in lemon zest, half the lemon juice, half the herbs, and the toasted almonds.
Serve chicken over the spiced couscous, spooning sauce over the top.
Garnish with remaining herbs and a squeeze of fresh lemon juice.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 420 kcal | Servings: 4 servings