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Saturday, December 27, 2008

Moroccan Chicken and Couscous

Moroccan Chicken and Couscous
Winter is the best season for eating Couscous. An easy and delicious recipe of Moroccan Chicken and Couscous.

Active Time: 5 minutes
Total Time: 30 minutes

  • 2 tsp olive oil
  • 4 boneless, skinless chicken thighs, each cut into 3 pieces
  • 1/4 tsp salt
  • 1 can (14 1/2 oz) chicken broth
  • 1 can (14 1/2 oz) diced tomatoes with garlic and onion
  • 1 pkg (about 1 lb) cubed fresh butternut squash
  • 1/2 cup raisins
  • 2 tsp ground cumin
  • 1 tsp each ground cinnamon and smoked paprika
  • 1 cup plain couscous
  • 1 cup frozen peas
  • Heat oil in large deep skillet over medium-high heat. Sprinkle chicken with salt and cook 5 minutes, turning once, until browned. Add broth, tomatoes, squash, raisins, cumin, cinnamon and paprika. Bring to boil; cover and reduce heat. Simmer 15 minutes or until chicken is tender.
  • Stir in couscous and peas and bring to a boil. Cover, remove skillet from heat and let stand 5 minutes.


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