This Moroccan Chicken Couscous is nutritious and savoury with exotic spices, but easy to make any night of the week.
– 3 tablespoons Moroccan spice blend– 4 chicken breast– 2 tablespoons olive oil– 1 large onion – 5 cloves garlic– ½ cup golden raisin– 14 ounce chickpeas – 14 ounce fire roasted tomatoes – 3 cups chicken broth– 1 cup pearl couscou– 4 cups kale – 1 teaspoon ground cumin– 1 teaspoon ground cinnamon– 1 teaspoon ground ginger– 1 teaspoon salt
Ingredient
1
Preheat oven to 375℉. Mix all Moroccan spice blend components. The recipe should give 8–9 tsp or 3 tbsp.
2
Use 2 tbsp of Moroccan spice combination to fully season chicken breasts. Use more if desired.
3
Heat olive oil over medium-high heat in a large Dutch oven or oven-safe pot. Add chicken breasts to heated oil and brown on both sides, 2–3 minutes per side.
4
The chicken will just be crispy, not cooked. Reserve the chicken from the saucepan on a platter.
5
Sauté the onion and garlic for 3 minutes until the onion softens and turns translucent and the garlic is fragrant.
6
Continue stirring after adding the remaining tablespoon of the Moroccan spice combination.
7
Stir thoroughly after adding the couscous, fire-roasted tomatoes, golden raisins, and chickpeas.
8
Add the kale and stir gently. After bringing to a boil, return the chicken breasts.
9
Put a lid on the saucepan and put it in the oven. Cover your pot with aluminium foil if it doesn't have a lid.
10
Place the lid on and cook for 30 minutes, then take the lid off and cook for a further 30 minutes.