MOROCCAN CHICKEN WITH COUSCOUS

MOROCCAN CHICKEN WITH COUSCOUS image

Yield 6 servings

Number Of Ingredients 18

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Ingredients

6 small chicken breast halves, skinned
1/2 tsp salt
1/4 tsp ground black pepper
2 tbsp olive oil
1 1/2 tsp ground cumin
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
6 carrots, peeled and sliced
2 large onions, halved and thinly sliced
2 cloves garlic, minced
1 14 oz can chicken broth
1/4 cup tomato paste
2 tbsp lemon juice
1/3 cup dried apricots, coarsely chopped
1/3 cup raisins
3 cups hot cooked couscous
3 tbsp pine nuts, toasted
Fresh cilantro sprigs

Steps:

Sprinkle chicken with salt and pepper. In large Dutch oven, heat oil over medium high heat. Brown chicken. Remove chicken. Add cumin, ginger and cinnamon to pan. Cook and stir for 2 minutes. Add carrots, omions and garlic to spices in pan. Cook over medium heat for 5 minutes, stirring occasionally. Add broth, tomato paste, and lemon juice. Stir to combine. Return browned chicken to pan. Sprinkle with apricots and raisins. Bring to boil. Reduce heat. Cover; simmer 35 to 40 minutes or until chicken is no longer pink and vegetables are tender. Serve in shallow bowls with couscous. Sprinkle with pine nuts and cilantro.

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