Moroccan Chicken Couscous
INGREDIENTS
- Cooking Time: - 80 mins
- Servings: 8
- Preparation Time: - 10 mins
- 3 tbsp Moroccan spice blend recipe below
- 4 chicken breasts, about 1 1/2 lbs, boneless and skinless
- 2 tbsp olive oil
- 1 large onion chopped
- 5 cloves garlic minced
- 1/2 cup golden raisins
- 14 oz chickpeas (1 can) drained and washed
- 14 oz fire roasted tomatoes (1 can)
- 3 cups chicken broth low sodium
- 1 cup pearl couscous dry
- 4 cups kale rinsed and roughly chopped
- Moroccan Spice Blend
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 tsp allspice
- 1 tsp coriander
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1 tsp cardamom
DIRECTIONS
- Preheat oven to 375 F degrees.
- Combine all the Moroccan spice blend ingredients together. The recipe should yields about 8 to 9 tsp or about 3 tbsp.
- Season the chicken breasts with 2 tbsp of the Moroccan spice blend thoroughly. Use more as preferred.
- In a large Dutch Oven or a oven safe pot, heat the olive oil over medium-high heat. When the oil is hot add the chicken breasts and sear on both sides until browned, about 2 to 3 minutes per side. The chicken will not be cooked through at all, it will just be crispy on the outside. Transfer the chicken from the pot to a plate and set aside.
- Add the onion and garlic to the pot and saute for about 3 minutes until onion softens and becomes translucent and garlic is aromatic. add the remaining 1 tbsp of the Moroccan spice blend and stir.
- Add the golden raisins, chickpeas, fire roasted tomatoes, chicken broth, couscous and stir well. Gently stir in the kale. Bring to a boil, then add the chicken breasts back.
- Cover the pot with a lid and place in the oven. If your pot doesn't have a lid, cover with aluminum foil. Cook in the oven for 30 minutes with the lid on, then remove the lid and cook for an additional 30 minutes.