Chicken - Moroccan Skillet with Couscous

By á-96

Ingredients

• 1 Tbls sweet paprika (about a palmful)
• 2 Tsp turmeric (about 2/3 palmful)
• 2 Tsp ground coriander (about 2/3 palmful)
• 2 Tsp ground cumin (about 2/3 palmful)
• 1/2 Tsp ground cinnamon
• 2 pounds skinless, boneless dark- or white-meat chicken, cut into 2-inch pieces
• 2 Tbls extra-virgin olive oil (EVOO)
• 1 large onion, thinly sliced
• 4 large cloves garlic, crushed
• 2 lemons, 1 thinly sliced, 1 juiced
• Salt and pepper
• 2 1/2 cups chicken stock
• 1 cup pitted large green olives
• 1 Tbls butter
• 1 1/2 cups couscous
• 1/4 cup pine nuts, toasted
• 1 cup flat-leaf parsley leaves

Details

Servings 6

Preparation

Step 1

1. In a large bowl, mix together the paprika, turmeric, coriander, cumin and cinnamon. Add the chicken and toss to coat.

2. In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat until rippling and beginning to smoke. Add the chicken and cook, turning, until browned, 3 to 4 minutes. Add the onion, garlic and sliced lemon; season with salt and pepper. Cook, stirring frequently, until the onion is softened, 6 to 7 minutes. Add 1 cup chicken stock, the olives and lemon juice, scraping the bottom of the pan. Remove from the heat and season with salt and pepper.

3. In a medium saucepan, bring the remaining 1 1/2 cups chicken stock and the butter to a boil. Stir in the couscous, cover, turn off the heat and let stand for 5 minutes. Fluff the couscous with a fork and stir in the pine nuts. Top the chicken with the parsley. To serve, spoon the chicken and sauce over the couscous.