Moroccan Chicken with Nutty Couscous
Rachel Rays One Pot Moroccan Chicken with Nutty Couscous
2 each chicken breasts, no skin, no bone, R-T-C — cut in 1″ cubes
1/2 cup red onion — sliced
1/4 cup chopped carrots
4 cloves chopped garlic
1 each bay leaf
1/8 cup cumin
1/8 cup coriander
1/8 cup paprika
2 teaspoons cinnamon
salt and pepper — to taste
1/2 cup dried apricots — chopped
1/4 cup raisin — (or prefered dried fruits)
2 cups chicken stock
1/4 cup black olives — chopped
2 tablespoons lemon zest
lemon juice
olive oil
— For nutty couscous
1 tablespoon butter
1/4 cup chopped almonds
1/4 cup pine nuts (pignolia) — (or prefered nuts)
water — or chicken stock
couscous
parsley — chopped
Brown chicken in oil on stove top, add onion and carrot. Cook until carrot is crisp tender then add garlic and spices and bay leaf and chicken stock. Cook about 5 minutes more then add lemon zest and olives. After a couple minutes just before serving add lemon juice. Remove bay leaf. Serve over nutty couscous, or with couscous on top as Rachel did on her show.
For couscous add butter to a pot and melt. Add nuts to toast in butter over medium heat. Add water or stock and bring to a boil then add couscous and cover. Remove from heat then after 5 minutes top with parsley and flake with a fork.
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