Orange-Tomato Couscous W/Chicken (ZWT-9 - Morocco)
Ready In: 55 mins
Serves: 6
Yields: 6 Thigh/Breast Servings w/1 Cup Couscous
Ingredients
- 6 chicken thighs (boneless, skinless. May use breasts, About 1 1/2 lbs)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper (freshly ground)
- 1 1⁄4 teaspoons cinnamon (divided)
- 1 1⁄4 teaspoons cumin (divided)
- 2 tablespoons olive oil (divided)
- 1 medium onion (thinly sliced)
- 1 (14 ounce) can diced tomatoes (with juice)
- 1 (15 ounce) can chickpeas (rinsed)
- 1 cup reduced-sodium chicken broth
- 4 tablespoons fresh cilantro (chopped & divided)
- 1 orange (scrubbed, halved & cut into 1/4-in slices)
- 1 cup whole wheat couscous
Directions
- Pat chicken thighs dry w/a paper towel. Season w/salt, pepper, 1/4 tsp cinnamon & 1/4 teaspoon cumin.
- Heat 1 tbsp oil in a Dutch oven over med heat. Add the chicken thighs & cook until browned (3-4 min per side). Transfer to a plate & set aside.
- Add the remaining 1 tbsp oil & onion to the pan. Cook (stirring occ) until the onion is softened (about 2 min). Add the remaining 1 tsp each of cinnamon & cumin. Cook (stirring constantly) for 30 seconds. Add tomatoes & their juice, chickpeas, broth, 2 tbsp cilantro & orange slices. Bring to a simmer (stirring w/a wooden spoon to scrape up any browned bits). Return the chicken & any collected juice to the pan. Cover & cook over med-low heat until the chicken is cooked through (5-10 min). Transfer the chicken to a clean plate.
- Bring the cooking liquid back to a boil. Stir in couscous & place the chicken thighs on top of the mixture. Remove from heat, cover & let stand for 5 min before serving. Garnish w/the remaining cilantro.
- NOTE: Altho not mentioned in the recipe, I have allowed for using chicken breasts vs thighs because I prefer them. However, if lrg breasts are used, you may want to consider adjusting the ingredients & cooking times accordingly.
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