Moroccan Chicken and Couscous
2 tsp olive oil
4 boneless, skinless chicken thighs, each cut into 3 pieces
1/4 tsp salt
1 can (14 1/2 oz) chicken broth
1 can (14 1/2 oz) diced tomatoes with garlic and onion
1 (about 1 lb) cubed fresh butternut squash, peeled
1/2 cup raisins
2 tsp ground cumin
1 tsp each ground cinnamon and smoked paprika
1 cup plain couscous
1 cup frozen peas
How to make it:
1. Heat oil in large deep skillet over medium-high heat. Sprinkle chicken with salt and cook 5 minutes, turning once, until browned. Add broth, tomatoes, squash, raisins, cumin, cinnamon and paprika. Bring to boil; cover and reduce heat. Simmer 15 minutes or until chicken is tender.
2. Stir in couscous and peas and bring to a boil. Cover, remove skillet from heat and let stand 5 minutes.
7 WW points