Orange-Tomato Couscous with Chicken

417 calories; 14 g fat ( 3 g sat , 7 g mono ); 74 mg cholesterol; 44 g carbohydrates; 0 g added sugars; 29 g protein; 8 g fiber; 458 mg sodium; 509 mg potassium. For a variation, substitute diced, boneless leg of lamb for the chicken. Serve with steamed green beans or a spinach salad.

Photo by Stephanie M.
Adapted from eatingwell.com

PREP TIME

45

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

PREP TIME

45

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

Adapted from eatingwell.com

Ingredients

  • 6

    boneless, skinless chicken thighs (about 1 1/2 pounds), trimmed

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon freshly ground pepper

  • 1 1/4

    teaspoons ground cinnamon, divided

  • 1 1/4

    teaspoons ground cumin, divided

  • 2

    tablespoons extra-virgin olive oil, divided

  • 1

    medium onion, thinly sliced

  • 1

    14-ounce can diced tomatoes, with juice

  • 1

    15-ounce can chickpeas, rinsed

  • 1

    cup reduced-sodium chicken broth

  • 4

    tablespoons chopped fresh cilantro, divided

  • 1

    orange, scrubbed, halved and cut into 1/4-inch slices

  • 1

    cup whole-wheat couscous

Directions

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

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