Middle Eastern Chicken Pot and Butter-Nut Couscous

Submitted by Rose J

"This is a full meal and so good!!"

 

• Ready In: 40mins
• Ingredients: 20
• Serves: 6

ingredients

• 1⁄4 cup extra virgin olive oil
• 1 1⁄2 lbs boneless skinless chicken thighs, chopped into bite-sized pieces
• 1 onion, thinly sliced
• 3 garlic cloves, grated
• 1 cup carrot, shredded
• 1 fresh bay leaf
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon coriander
• 1 pinch ground cinnamon
• salt & freshly ground black pepper
• 3⁄4 cup dried apricot, chopped
• 1 lemon, juice and zest of
• 3⁄4 cup kalamata olive, chopped
• 4 cups chicken stock
• 2 tablespoons butter
• 3 tablespoons pine nuts
• 1⁄4 cup sliced almonds
• 1 1⁄2 cups couscous
• 1⁄4 cup flat leaf parsley, chopped

directions

1. Heat the extra-virgin olive oil in a deep skillet over medium-high heat. When the oil ripples add the chicken and brown 3 to 4 minutes on each side. Add the onions, garlic, carrots, bay leaf and season with spices, salt and pepper, cook 5 to 6 minutes. Stir the fruits into the chicken and vegetables, add the zest of the lemon, olives and 2 1/2 cups of stock. Reduce heat to low and simmer 10 minutes more. Sprinkle with lemon juice and turn off heat. Remove bay leaf.
2. While chicken simmers, melt butter in a sauce pot over medium heat. Add nuts and lightly toast for a couple of minutes. Add 1 1/2 cups stock and bring up to a boil then stir in couscous. Cover and let stand 5 minutes.
3. Serve chicken over couscous, or vice versa, and garnish with parsley.

4. Prep Time: