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Moroccan Chicken and Couscous

Winter is the best season for eating Couscous. An easy and delicious recipe of Moroccan Chicken and Couscous.

Active Time: 5 minutes
Total Time: 30 minutes

  • 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 pkg (about 1 lb) cubed fresh butternut squash
  • 1/2 cup raisins
  • 2 tsp ground cumin
  • 1 tsp each ground cinnamon and smoked paprika
  • 1 cup plain couscous
  • 1 cup frozen peas
  • 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.
  • Stir in couscous and peas and bring to a boil. Cover, remove skillet from heat and let stand 5 minutes.

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