Middle Eastern Chicken Pot and Butter-Nut Couscous

Name: Middle Eastern Chicken Pot and Butter-Nut Couscous
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 0.25 cup extra virgin olive oil; 1.5 lb boneless skinless chicken thighs; 1 onion; 3 garlic cloves; 1 cup carrot; 1 fresh bay leaf; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp coriander; 1 pinch ground cinnamon; salt & freshly ground black pepper; 0.75 cup dried apricot; 1 lemon; 0.75 cup kalamata olive; 4 cup chicken stock; 2 tbsp butter; 3 tbsp pine nuts; 0.25 cup sliced almonds; 1.5 cup couscous; 0.25 cup flat leaf parsley

Chicken, couscous and carrot come together in this Moroccan dish, fragrant with smoked paprika and cumin and simmered on the stove. Finish with parsley.

40 min · Serves 6 · Medium

Method

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Time: Prep 15 min · Cook 25 min · 40 min total
Difficulty: medium

1
Heat the extra-virgin olive oil in a deep skillet over medium-high heat. When the oil ripples add the chicken and brown 3 to 4 minutes on each side. Add the onions, garlic, carrots, bay leaf and season with spices, salt and pepper, cook 5 to 6 minutes. Stir the fruits into the chicken and vegetables, add the zest of the lemon, olives and 2 1/2 cups of stock. Reduce heat to low and simmer 10 minutes more. Sprinkle with lemon juice and turn off heat. Remove bay leaf.
2
While chicken simmers, melt butter in a sauce pot over medium heat. Add nuts and lightly toast for a couple of minutes. Add 1 1/2 cups stock and bring up to a boil then stir in couscous. Cover and let stand 5 minutes.
5 min
3
Serve chicken over couscous, or vice versa, and garnish with parsley. Prep Time:.