Middle Eastern Chicken Pot and Butter-Nut Couscous |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a full meal and so good!! Ingredients:
1/4 cup extra virgin olive oil |
1 1/2 lbs boneless skinless chicken thighs, chopped into bite-sized pieces |
1 onion, thinly sliced |
3 garlic cloves, grated |
1 cup carrot, shredded |
1 fresh bay leaf |
1 teaspoon smoked paprika |
1 teaspoon ground cumin |
1 teaspoon coriander |
1 pinch ground cinnamon |
salt & freshly ground black pepper |
3/4 cup dried apricot, chopped |
1 lemon, juice and zest of |
3/4 cup kalamata olive, chopped |
4 cups chicken stock |
2 tablespoons butter |
3 tablespoons pine nuts |
1/4 cup sliced almonds |
1 1/2 cups couscous |
1/4 cup flat leaf parsley, chopped |
Directions:
1. Heat the extra-virgin olive oil in a deep skillet over medium-high heat. When the oil ripples add the chicken and brown 3 to 4 minutes on each side. Add the onions, garlic, carrots, bay leaf and season with spices, salt and pepper, cook 5 to 6 minutes. Stir the fruits into the chicken and vegetables, add the zest of the lemon, olives and 2 1/2 cups of stock. Reduce heat to low and simmer 10 minutes more. Sprinkle with lemon juice and turn off heat. Remove bay leaf.
2. While chicken simmers, melt butter in a sauce pot over medium heat. Add nuts and lightly toast for a couple of minutes. Add 1 1/2 cups stock and bring up to a boil then stir in couscous. Cover and let stand 5 minutes.
3. Serve chicken over couscous, or vice versa, and garnish with parsley.
4. Prep Time:.
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