Moroccan Chicken and Couscous

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 carrots, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 1/4 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
  • Kosher salt and freshly ground pepper
  • 1 large onion, chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 cup couscous
  • 1 15 -ounce can no-salt-added chickpeas, drained and rinsed
  • 1/4 cup chopped dried apricots or prunes
  • Grated zest of 1/2 lemon, plus juice of 1 lemon
  • 1/2 cup chopped fresh cilantro
Directions
  • Combine the carrots and 1 cup water in a saucepan over medium-high heat. Cook until crisp-tender, about 7 minutes; cover and set aside.

  • Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, then add the chicken and season with salt and pepper. Cook, turning occasionally, until browned and just cooked through, about 4 minutes. Transfer to a plate using a slotted spoon. Add the onion to the skillet and season with 1/4 teaspoon salt. Cover and cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in the cumin and cinnamon; remove from the heat.

  • Add the couscous, chickpeas, apricots and lemon zest to the skillet. Add the carrots and the hot cooking water (return to a simmer if the liquid has cooled); stir to combine. Add the chicken and any collected juices. Cover and let stand until the liquid is absorbed and the couscous is tender, about 5 minutes; fluff with a fork. Stir in the lemon juice and cilantro. Season with salt.

  • Photograph by Charles Masters


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    MOROCCAN_CHICKEN_014.tif

    Not what you're looking for? Try:

    Moroccan Chicken with Couscous

    Recipe courtesy of Food Network Kitchen