This cinnamon- and cumin-spiked couscous with chicken takes its inspiration from Morocco. It’s made mostly with pantry staples—all you have to pick up is some chicken thighs, a bunch of cilantro and an orange. The orange slices become tender after cooking—you can eat them skin and all. For a variation, substitute diced, boneless leg of lamb for the chicken. Serve with steamed green beans or a spinach salad.
Time: 45 minutesIngredients
6 boneless, skinless chicken thighs (about 1 1/2 pounds), trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/4 teaspoons ground cinnamon , divided
1 1/4 teaspoons ground cumin , divided
2 tablespoons extra-virgin olive oil , divided
1 medium onion , thinly sliced
1 14-ounce can diced tomatoes , with juice
1 15-ounce can chickpeas , rinsed
1 cup reduced-sodium chicken broth
4 tablespoons chopped fresh cilantro , divided
1 orange , scrubbed, halved and cut into 1/4-inch slices
1 cup whole-wheat couscous
Pat chicken thighs dry with a paper towel. Season with salt, pepper, 1/4 teaspoon cinnamon and 1/4 teaspoon cumin.
Heat 1 tablespoon oil in a Dutch oven over medium heat. Add the chicken thighs and cook until browned, 3 to 4 minutes per side. Transfer to a plate and set aside.
Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring occasionally, until the onion is softened, about 2 minutes. Add the remaining 1 teaspoon each cinnamon and cumin and cook, stirring constantly, for 30 seconds. Add tomatoes and their juice, chickpeas, broth, 2 tablespoons cilantro and orange slices; bring to a simmer, stirring with a wooden spoon to scrape up any browned bits. Return the chicken and any collected juice to the pan; cover and cook over medium-low heat until the chicken is cooked through, 5 to 10 minutes. Transfer the chicken to a clean plate.
Bring the cooking liquid back to a boil; stir in couscous and place the chicken thighs on top of the mixture. Remove from heat, cover and let stand for 5 minutes before serving. Garnish with the remaining cilantro.
- Serving Size
- about 1 chicken thigh and 1 cup couscous
- 44 g
- 14 g
- Saturated Fat
- 3 g
- 29 g
- 74 mg
- Dietary Fiber
- 8 g
- 509 mg
- 458 mg
- 6 servings
- about 1 chicken thigh and 1 cup couscous each
- 2 1/2 starch
- 1 vegetable
- 3 lean meat
- 1 fat
- Vitamin C
- 37% Daily Value
- 20% dv
- 18% dv