Moroccan Chicken and Dried Fruit with Couscous
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb boneless, skinless chicken thighs cut into slightly bigger than bite-size pieces (each thigh cut into 3-4)1 large yellow onion1 can chickpeas (garbanzo beans)3 cloves of garlic (chopped)1 Tbs fresh ginger (chopped)1 Tbs honey6 dried figs6 dried apricots (Turkish ones if possible)1.5 cups of Israeli couscous (the big pearl-sized couscous)3.25 cups low-sodium chicken broth (if you add the full quart, it gets a bit soupy)1 tsp salt1 lime2 Tbsp flat-leaf parsley, coarsely choppedSpice mixture:2 tsp cumin seed2 tsp coriander seed8 whole clovesseeds from 8 cardamom pods 2 tsp ground cinnamon1 tsp freshly ground pepper
Take whole spices and grind, then combine with cinnamon and pepper. Divide into two. Add salt to one half of spices.
Coat chicken in salted spice mixture and let rest while you prep the rest of the ingredients (for maximum flavor, do this in the morning, throw it in the fridge, ready for dinner)
Chop the onion into a 0.5-1 inch dice.
Drain and rinse the chickpeas.
In a large saute pan (one with high sides), over medium-high heat, brown the chicken in a couple of batches (you're not cooking the chicken, just getting some color).
Remove the chicken and turn down the heat to medium-low.
Add onion to same pan and cook a few minutes, until translucent. Add second half of spice mix and cook until fragrant (30-60 seconds), then add chopped ginger and garlic.
Add chickpeas, dried fruit, honey, and chicken broth and bring to a simmer.
Add chicken back in and simmer, covered for about 10 minutes.
Add the couscous to the pan, stirring thoroughly, and continue to cook until couscous is done (about 10-20 minutes more).
Serve in bowls, sprinkled with chopped parsley, and a wedge of lime (the fresh acidity cuts the sweetness from the dried fruit).
Serving Size: Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user LITTLE_NIKKE.
Coat chicken in salted spice mixture and let rest while you prep the rest of the ingredients (for maximum flavor, do this in the morning, throw it in the fridge, ready for dinner)
Chop the onion into a 0.5-1 inch dice.
Drain and rinse the chickpeas.
In a large saute pan (one with high sides), over medium-high heat, brown the chicken in a couple of batches (you're not cooking the chicken, just getting some color).
Remove the chicken and turn down the heat to medium-low.
Add onion to same pan and cook a few minutes, until translucent. Add second half of spice mix and cook until fragrant (30-60 seconds), then add chopped ginger and garlic.
Add chickpeas, dried fruit, honey, and chicken broth and bring to a simmer.
Add chicken back in and simmer, covered for about 10 minutes.
Add the couscous to the pan, stirring thoroughly, and continue to cook until couscous is done (about 10-20 minutes more).
Serve in bowls, sprinkled with chopped parsley, and a wedge of lime (the fresh acidity cuts the sweetness from the dried fruit).
Serving Size: Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user LITTLE_NIKKE.
Nutritional Info Amount Per Serving
- Calories: 444.6
- Total Fat: 7.0 g
- Cholesterol: 62.8 mg
- Sodium: 684.5 mg
- Total Carbs: 70.7 g
- Dietary Fiber: 6.4 g
- Protein: 25.7 g
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