Middle Eastern Chicken Pot and Butter-Nut Couscous

This recipe jumps with flavor and smells awesome! An easy, 30 min meal from Rachael Ray. My family loved this!!!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1⁄4 cup olive oil
• 1 1⁄2 lbs boneless skinless chicken thighs (chopped into bite-sized pieces)
• 1  onion, thinly sliced
• 3  garlic cloves, minced
• 1  cup  shredded carrot
• 1  fresh bay leaf (I used dried)
• 1  teaspoon  smoked paprika
• 1  teaspoon ground cumin
• 1  teaspoon  coriander
• 1  pinch ground cinnamon
•  salt & freshly ground black pepper
• 3⁄4 cup  chopped  dried fruits (I used dates and apricots)
• 1  lemon, juice and zest of
• 3⁄4 cup  pitted mixed  olive, chopped
• 4  cups  chicken stock, divided
• 2  tablespoons butter
• 3  tablespoons pine nuts
• 1⁄4 cup  sliced almonds
• 1 1⁄2 cups couscous
•  chopped fresh parsley

Directions

1. Heat oil over medium-high heat and add chicken. Brown 3-4 minutes on each side. Drain leaving a small amount of oil in pan.
2. Add onions, garlic, carrots, bay leaf and season with spices, salt and pepper to pan. Cook 5-6 minutes.
3. Stir in fruits, add lemon zest, olives and 2 1/2 c stock.
4. Reduce heat to low and simmer 10 minutes. Sprinkle with lemon juice and turn off heat. Remove bay leaf.
5. While chicken simmers, melt butter in sauce pan over medium heat.
6. Add nuts and lightly toast for a few minutes.
7. Add 1 1/2 c stock and bring up to a boil then stir in couscous. Stir and cover. Let stand 5 minute.
8. Serve chicken over couscous and garnish with parsley.
9. This rocks!