Rating: 3.65 stars
15 Ratings
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This cinnamon- and cumin-spiked couscous with chicken takes its inspiration from Morocco. It's made mostly with pantry staples--all you have to pick up is some chicken thighs, a bunch of cilantro and an orange. The orange slices become tender after cooking--you can eat them skin and all. For a variation, substitute diced, boneless leg of lamb for the chicken. Serve with steamed green beans or a spinach salad.

Source: EatingWell Magazine, March/April 2011

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pat chicken thighs dry with a paper towel. Season with salt, pepper, 1/4 teaspoon cinnamon and 1/4 teaspoon cumin.

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  • Heat 1 tablespoon oil in a Dutch oven over medium heat. Add the chicken thighs and cook until browned, 3 to 4 minutes per side. Transfer to a plate and set aside.

  • Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring occasionally, until the onion is softened, about 2 minutes. Add the remaining 1 teaspoon each cinnamon and cumin and cook, stirring constantly, for 30 seconds. Add tomatoes and their juice, chickpeas, broth, 2 tablespoons cilantro and orange slices; bring to a simmer, stirring with a wooden spoon to scrape up any browned bits. Return the chicken and any collected juice to the pan; cover and cook over medium-low heat until the chicken is cooked through, 5 to 10 minutes. Transfer the chicken to a clean plate.

  • Bring the cooking liquid back to a boil; stir in couscous and place the chicken thighs on top of the mixture. Remove from heat, cover and let stand for 5 minutes before serving. Garnish with the remaining cilantro.

Nutrition Facts

393 calories; protein 28.3g; carbohydrates 44.1g; dietary fiber 8.6g; sugars 4.9g; fat 12.3g; saturated fat 2.6g; cholesterol 104.1mg; vitamin a iu 401.9IU; vitamin c 23.7mg; folate 56.5mcg; calcium 81.3mg; iron 3.2mg; magnesium 45.9mg; potassium 535.7mg; sodium 453.3mg; thiamin 0.5mg.
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