Moroccan Chicken with couscous

By Pikachutherecipereader

YUMMY!

Ingredients

• Ingredients
• 2 tbs extra virgin olive oil
• 2 small red onions thinly sliced
• 3 carrots halved crosswise and quartered lengthwise
• 2 tsp ras el hanout (Moroccan seasoning) or pumpkin pie spice
• 1 1 inch piece ginger, peeled and finely chopped
• kosher salt
• 1 cup couscous
• 2 cups packed fresh cilantro (1 large bunch)
• 3 cups chopped rotisserie chicken breast (skin removed;about 12 ounces)
• 1/3 cup golden raisins
• 1 tablespoon honey
• 2 tbs toasted sliced almonds

Preparation

Step 1

Directions

1. Heat 1 tablespoon olive oil in a medium dutch oven or pot over medium-high heat. Add red onions and carrots; cook until onions soften slightly about 4 minutes. Add the ras el hanout, ginger and 1/2 teaspoon salt ; stir to coat vegetables. Add 3 cups water and bring to simmer. Cover and cook until the carrots are tender about 8 minutes.

2. Meanwhile prepare the couscous as the label directs> Puree 1 3/4 cups of cilantro, 2 tablespoons water and the remaining 1 tablespoon olive oil in food processor. Fluff couscous and stir in cilantro paste. Cover to keep warm.

3. Uncover the vegetables and stir in the chicken and raisins. Continue cooking over medium-high heat until the raisins are plump about 5 minutes. Stir in the honey and remaining 1/4 cup of cilantro. Serve over couscous; top with almonds.