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.
Nutritional Information:
(serves 5)
347cal
5g fat
7g fiber
7 WW points
You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.
April 20th, 2009 at 9:44 am
You are probably a very good cook, and I will make one of your recipes, but I am missing very much an option to print as well as an option to convert units. ‘Cups’ are not used on the European continent and I bet that there is a javascript avail;able that converts this for visitors. Of course I can do that myself, but the internet is supposed to be easy.