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17) Moroccan-Spiced Chicken with Couscous

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts about 1.5 lb
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • 1/2 tsp turmeric
  • 1 tsp kosher salt divided
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 1 garlic clove minced
  • 1 cup couscous
  • 1 1/4 cups low-sodium chicken broth
  • 1/4 cup golden raisins
  • 2 tbsp chopped cilantro or parsley
  • Juice of 1 lemon

Method
 

  1. Mix cumin, coriander, paprika, cinnamon, turmeric, 3/4 tsp salt, and pepper; rub over chicken.
  2. Heat 1 tbsp oil in a skillet over medium-high; sear chicken 3 minutes per side until browned.
  3. Transfer skillet to 375°F oven for 10–12 minutes or until internal temp hits 165°F; rest 5 minutes.
  4. In another pan, heat remaining oil; sauté onion until soft, add garlic 30 seconds, then stir in couscous and toasted 1 minute.
  5. Pour in broth, add raisins, cover and remove from heat; let sit 5 minutes, fluff with fork and stir in lemon and herbs.
  6. Slice chicken and serve over couscous, spooning pan juices over top.