Spiced Chicken with Couscous Pilaf
Spiced chicken with couscous pilaf (from Cooking Light, April, 2001)
2 1/2 teaspoons paprika
1 teaspoon dried thyme
3/4 teaspoons garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
4 4-ounce skinless, boneless chicken breast halves
1 tablespoon vegetable oil, divided
1/2 cup chopped onion
2 cloves garlic, minced
1 cup uncooked couscous (I used whole wheat)
1 cup chicken broth
1 cup frozen whole-kernel corn
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
Combine first 7 ingredients in a shallow dish. Dredge the chicken in the paprika mixture.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add chicken, and cook 5 minutes on each side or until done. Remove the chicken from the pan and keep warm.
Heat another teaspoon oil in pan over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in couscous and broth; bring to a boil. Remove from heat. Stir in corn; cover, and let stand 5 minutes or until liquid is absorbed. Stir in the minced cilantro and lime juice. Serve with the chicken. Makes 4 servings.