Middle Eastern Chicken Pot and Butter-Nut Couscous

Recipe by Chill
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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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