Moroccan Style Chicken Skillet

Sweet Jezebel's Note:

This recipe is from home economists Kathryn Moore and Roxanne Wyss, printed in the Sacramento Bee.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• 1 lb boneless skinless chicken breast , cut into 1/2-inch cubes
• 4 garlic cloves , minced
• 1 (15 ounce) can crushed tomatoes
• 1 tablespoon pumpkin pie spice
• 2 teaspoons chili powder
• 1 ¼ teaspoons ground cumin
• 1 cup frozen peas
• ½ cup chopped fresh cilantro
• 1 (5 7⁄8; ounce) box roasted garlic and olive oil couscous , prepared according to package directions

Directions:

1. Heat oil in a large skillet over medium-high heat; add chicken and cook, stirring frequently, until chicken is done, about 4 to 5 minutes. Remove chicken from skillet; set aside.
2. Add garlic to skillet and cook, stirring frequently, 30 seconds. Add tomatoes, pumpkin pie spice, chili powder and cumin.
3. Simmer 5 minutes; add peas and chicken, and heat through. Stir in cilantro.
4. Serve chicken mixture over hot couscous.

Reviews

[thead2]

This was a fun recipe. I thought the spices were perfect, but i like my food spicey. I didn't have pumpkin pie spice, but the separate ingredients, so I created my own. This recipe was super easy, ans definitely flavorful.

[IAteMyGluestick]

I used tomato puree because that's what I had on hand, but otherwise I followed the recipe exactly. I felt like the cilantro was very overpowering and that it was far too tomatoey. Maybe more spices would help this, along with cutting back on the cilantro.