Orange-Tomato Couscous with Chicken (Morocco)
Gently simmered chicken, chickpeas and orange, warmed with cinnamon and cumin, a Moroccan dish.
55 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 45 min · 55 min total
- medium
- 1
Pat chicken thighs dry w/a paper towel. Season w/salt, pepper, 1/4 tsp cinnamon & 1/4 teaspoon cumin.
- 2
Heat 1 tbsp oil in a Dutch oven over med heat. Add the chicken thighs & cook until browned (3-4 min per side). Transfer to a plate & set aside.
- 3
Add the remaining 1 tbsp oil & onion to the pan. Cook (stirring occ) until the onion is softened (about 2 min). Add the remaining 1 tsp each of cinnamon & cumin. Cook (stirring constantly) for 30 seconds. Add tomatoes & their juice, chickpeas, broth, 2 tbsp cilantro & orange slices. Bring to a simmer (stirring w/a wooden spoon to scrape up any browned bits). Return the chicken & any collected juice to the pan. Cover & cook over med-low heat until the chicken is cooked through (5-10 min). Transfer the chicken to a clean plate.
- 4
Bring the cooking liquid back to a boil. Stir in couscous & place the chicken thighs on top of the mixture. Remove from heat, cover & let stand for 5 min before serving. Garnish w/the remaining cilantro.
- 5
However, if lrg breasts are used, you may want to consider adjusting the ingredients & cooking times accordingly.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
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