1/1 Photo of Cinnamon Chicken With Couscous and Dried Fruit
I recently discovered this on Epicurious and I'm in love! I think I could have this every night for a week. It's easy and fast enough to do when you get home from work too. I have been having it with some peas to add some green to the plate and iced mint tea. I am posting the original recipe but here are the comments of another user. I have been useing these recomendations: "Natalie from San Francisco, CA on 05/23/06 I love this recipe. One change I make is to use chicken thighs only, cook (boil in stock or saute) until they are about 95% done and then shred them when cool. I add the chicken at the last minute with the other ingredients so it finishes cooking in a couple of minutes. I find the dish is quicker, uses less oil and the spices get more evenly distributed. I usually use a sweeter dried fruit, like prunes or raisins, and a tart fruit, like apricots or cranberries. I've also made this dish with the larger size couscous (could be harder to find) as well as the traditional couscous and I find that the texture of the larger couscous is a nice addition."
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Units: US | Metric
- 4 whole chicken legs, cut into leg and thigh pieces (about 3 pounds)
- 9.85 ml ground cinnamon, divided
- 4.92 ml ground ginger, divided
- 14.79 ml olive oil
- 236.59 ml chopped onion
- 177.44 ml mixed chopped dried fruit (such as currants, apricots, and prunes)
- 396.89 g can low sodium chicken broth
- 236.59 ml couscous
- 9.85 ml finely chopped fresh mint, divided
- 1Preheat oven to 375°F
- 2Sprinkle chicken with salt, pepper, 1 teaspoon cinnamon, and 1/2 teaspoon ginger.
- 3Heat oil in large ovenproof skillet over medium-high heat. Add chicken pieces, skin side down, and cook until skin is brown, about 8 minutes.
- 4Turn chicken and transfer skillet to oven.
- 5Roast chicken until thermometer inserted into thickest part of thigh registers 175°F, about 15 minutes.
- 6Transfer chicken to plate; tent with foil.
- 7Add onion to drippings in same skillet; sauté onion over medium-high heat until beginning to brown, about 5 minutes. Add dried fruit and remaining 1 teaspoon cinnamon and 1/2 teaspoon ginger; stir to coat. Add broth; bring to boil.
- 8Remove skillet from heat, stir in couscous and 1 teaspoon mint.
- 9Cover and let stand 5 minutes. Season couscous to taste with salt and pepper.
- 10Mound couscous on platter; place chicken atop couscous.
- 11Sprinkle with 1 teaspoon mint and serve.
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Nutritional Facts for Cinnamon Chicken With Couscous and Dried Fruit
Serving Size: 1 (395 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 639.8
- Calories from Fat 223
- Total Fat 24.7 g
- Saturated Fat 6.4 g
- Cholesterol 138.6 mg
- Sodium 175.2 mg
- Total Carbohydrate 65.7 g
- Dietary Fiber 6.5 g
- Sugars 1.8 g
- Protein 39.2 g