MOROCCAN CHICKEN & COUSCOUS

By jarren

Ingredients

• 2 carrots, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 1/4 lbs skinless, boneless chicken breasts, cut into 1 1/2" pieces
• Kosher salt and freshly ground pepper
• 1 large onion, chopped
• 1/2 tsp cumin
• 1/2 tsp cinnamon
• 1 cup couscous
• 1 , 15-oz can no-salt-added chickpeas, drained and rinsed
• 1/4 cup chopped dried apricots
• Grated zest of 1/2 lemon,
• Juice of 1 lemon
• 1/2 cup chopped fresh cilantro

Details

Servings 4
Preparation time 30mins
Cooking time 35mins

Preparation

Step 1

Combine the carrots and 1 cup water in a saucepan over medium-high heat. Cook until crisp-tender, about 7 minutes, cover and set aside.

Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, then add the chicken and season with salt and pepper. Cook, turning occasionally, until browned and just cooked through, about 4 minutes. Transfer to a plate using a slotted spoon. Add the onion to the skillet and season with 1/4 tsp salt. Cover and cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in the cumin and cinnamon; remove from the heat.

Add the couscous, chickpeas, apricots and lemon zest to the skillet. Add the carrots and the hot cooking water (return to a simmer, if the liquid has cooled); stir to combine. Add the chicken and any collected juices. Cover and let stand until the liquid is absorbed and the couscous is tender, about 5 minutes; fluff with a fork. Stir in the lemon juice and cilantro. Season with salt.