Moroccan-style Chicken with Couscous
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- Ingredients
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp salt
- ¼ tsp Black pepper
- 1 Tbsp olive oil
- 1 shallot (diced)
- 2 carrots (diced)
- ¾ cup low-sodium Chicken broth
- 1 cup canned Diced tomatoes
- ¾ cup chickpeas
- 1 lemon (zested)
- 2 cups water (or broth)
- 4 Tbsps butter
- 2 cups Couscous
- ½ tsp salt
Preparation steps
1.
Preheat the oven to 400 degrees. In a medium bowl, mix the cinnamon, ginger, salt and black pepper. Add the chicken and toss to coat.
2.
In a deep ovenproof skillet, heat the oil over medium-high heat. Add chicken and cook about 4 minutes until golden brown; turn over and brown 3 minutes. Remove from skillet and set aside. Add the shallots and cook 1 minute. Next add the carrots and sauté for 10 minutes. Stir in the broth and diced tomatoes, scraping up the brown bits.
3.
Return chicken to skillet and add the chickpeas and lemon zest. Cover and place in oven; bake 30 minutes.
4.
To make couscous, bring the water, butter and salt to a boil in a small saucepan. and bring it to a boil over high heat. Stir in the couscous, cover and turn off the heat. Let the couscous sit, covered in the pan for 10 minutes then fluff with a fork.
5.
Spoon the chicken and stewed chickpeas into bowls and serve with warm couscous.
