Moroccan Chicken and Couscous

Submitted by Linky

"A one-pot meal great for a chilly evening. Based on a magazine recipe."

 

• Ready In: 35mins
• Ingredients: 12
• Serves: 5

ingredients

• 2 teaspoons olive oil
• 4 chicken thighs, cut into pieces
• 1⁄4 teaspoon salt
• 2 cups chicken broth
• 1 (14 1/2 ounce) can tomatoes, diced with garlic, onion
• 1 lb butternut squash, peeled and cubed
• 1⁄2 cup raisins, golden
• 2 teaspoons cumin, ground
• 1 teaspoon cinnamon, ground
• 1 teaspoon paprika, smoked
• 1 cup couscous
• 1 cup peas, frozen

directions

1. Heat oil in large deep skillet over medium high heat.
2. Sprinkle chicken with salt and cook 5 minutes, turning once, until browned.
3. Add broth, tomatoes, squash, raisins, cumin, cinnamon and paprika.
4. Bring to boil, cover and reduce heat.
5. Simmer 15 minutes or until chicken is tender.
6. Stir in couscous and peas and bring to a boil.
7. Cover, remove skillet from heat and let stand about 5 minutes.

Reviews

[Karen Elizabeth]

This was very good, quick and very tasty, I loved the aroma of the sauce as it cooked. Only thing Linky, next time I will make the couscous seperately, I didnt feel it added to the presentation of the dish to be all mixed together. I cannot fault this recipe, but I ould have preferred the luscious sauce to be nestled in a bed of couscous! totally yum, though, absolutely loved the butternut used this way. Thankyou, made for Zingo! ZWT9, Hot Pink Panthers.