Categorized:
- Healthy
- Main Dish
- Poultry
- Videos
Tagged:
- almonds
- apricots
- bell pepper
- carrots
- chicken
- chicken broth
- cilantro
- cinnamon
- coriander
- couscous
- cumin
- garlic
- lemons
- mint
- red onion
- turmeric
One Pan Moroccan Chicken and Couscous
Ingredients
- 1 lb boneless, skinless chicken breasts, diced into 3/4-inch pieces
- 3 Tbsp olive oil, divided
- 1 tsp ground cumin, divided
- 1/2 tsp ground coriander, divided
- 1/2 tsp ground cinnamon, divided
- Salt and freshly ground black pepper
- 1 large red bell pepper, cored and chopped (1 1/2 cups)
- 3/4 cup chopped red onion
- 1 1/2 cups matchstick carrots
- 1 Tbsp minced garlic (3 cloves)
- 1/4 tsp turmeric
- 1 1/2 cups low-sodium chicken broth
- 1/3 cup chopped dried apricots or golden raisins
- 1 cup dry Moroccan couscous
- 2 Tbsp fresh lemon juice
- 1/2 cup Fisher Sliced Almonds
- 2 Tbsp chopped fresh cilantro
- 2 Tbsp chopped fresh mint
Instructions
- 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 (it shouldn’t just simmer on the edges it should boil lightly in the center as well).
- 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 (you can also add in little more broth if desired). Serve warm.
- Recipe source: Cooking Classy
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