One Pan Moroccan Chicken and Couscous
Ingredients
The Chicken
-
1
lb
boneless, skinless chicken breasts, diced into 3/4-inch pieces
-
3
Tbsp
olive oil, divided
-
1
tsp
ground cumin, divided
-
½
tsp
ground coriander, divided
-
½
tsp
ground cinnamon, divided
-
to taste
Salt and freshly ground black pepper
The Vegetables
-
1
large
red bell pepper, cored and chopped
-
¾
cup
chopped red onion
-
1½
cups
matchstick carrots
-
1
Tbsp
minced garlic (about 3 cloves)
-
¼
tsp
turmeric
The Broth and Couscous
-
1½
cups
low-sodium chicken broth
-
⅓
cup
chopped dried apricots or golden raisins
-
1
cup
dry Moroccan couscous
-
2
Tbsp
fresh lemon juice
The Garnish
-
½
cup
Fisher Sliced Almonds
-
2
Tbsp
chopped fresh cilantro
-
2
Tbsp
chopped fresh mint
Instructions
- Heat 1 Tbsp of olive oil in a non-stick skillet over medium-high heat.
- Add chicken, season with salt, pepper, cumin, coriander, and cinnamon, and cook until done.
- Transfer the chicken to foil to keep warm.
- In the same skillet, heat the remaining oil and sauté bell pepper and onion for 5 minutes.
- Add carrots, garlic, turmeric, and remaining spices, and sauté for 1 minute.
- Pour in chicken broth and apricots, season, and bring to a boil.
- Stir in couscous, remove from heat, and let rest for 5-6 minutes.
- Stir in chicken, lemon juice, almonds, cilantro, and mint before serving.
Nutrition Facts (estimated)
Servings
4
Calories
560
Total fat
21g
Total carbohydrates
56g
Total protein
32g
Sodium
202mg
Cholesterol
72mg
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