Moroccan Chicken with Couscous2017-09-13
- Yield : 4 servings
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 35m
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This information is per serving.
Saturated Fat2 grams
- 2 tablespoons extra-virgin olive oil
- 2 small red onions, thinly sliced
- 3 carrots, halved crosswise and quartered lengthwise
- 2 teaspoons ras el hanout (Moroccan seasoning) or pumpkin pie spice
- 1 1-inch piece ginger, peeled and finely chopped
- Kosher salt
- 1 cup couscous
- 2 cups packed fresh cilantro (about 1 large bunch)
- 3 cups chopped rotisserie chicken breast (skin removed; about 12 ounces)
- 1/3 cup golden raisins
- 1 tablespoon honey
- 2 tablespoons toasted sliced almonds
Heat 1 tablespoon olive oil in a medium Dutch oven or pot over medium-high heat. Add the red onions and carrots; cook until the onions soften slightly, about 4 minutes. Add the ras el hanout, ginger and 1/2 teaspoon salt; stir to coat the vegetables. Add 3 cups water and bring to a simmer. Cover and cook until the carrots are tender, about 8 minutes.
Meanwhile, prepare the couscous as the label directs. Puree 1 3/4 cups cilantro, 2 tablespoons water and the remaining 1 tablespoon olive oil in a food processor. Fluff the couscous and stir in the cilantro paste. Cover to keep warm.
Uncover the vegetables and stir in the chicken and raisins. Continue cooking over medium-high heat until the raisins are plump, about 5 minutes. Stir in the honey and the remaining 1/4 cup cilantro. Serve over the couscous; top with the almonds.