Moroccan Chicken

• Canola or olive oil spray
• 1 medium yellow onion, chopped
• 2/3 cup couscous
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/2 to 3/4 pound chicken breasts or thighs
• 1/4 cup raisins
• One 8-ounce can tomato sauce
• 1/2 pound mushrooms, halved or quartered
• 1 carrot, sliced
• 2 cups sugar snap peas, halved

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with canola or olive oil.
3. Scatter the onion in the pot.
4. Put the couscous in a 2-cup measure and add the cinnamon, cumin, and turmeric.
5. Fill with water to the 1 1/2-cup line.
6. Mix well and pour over the onion.
7. Use the back of a spoon to spread the couscous evenly.
8. Place the chicken on top of the couscous.
9. Sprinkle with raisins.
10. Pour half of the tomato sauce over the top.
11. Layer in the mushrooms, carrot, and snap peas.
12. Then drizzle the remaining tomato sauce over all.
13. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
14. Serve immediately.
15. Calories: 534
16. Protein: 41g
17. Carbohydrates: 85g
18. Fat: 5g
19. Cholesterol: 75mg
20. Sodium: 635mg
21. Fiber: 12g

olive oil, yellow onion, couscous, ground cinnamon, ground cumin, ground turmeric, chicken breasts, raisins, tomato sauce, mushrooms, carrot, sugar snap peas

Taken from www.epicurious.com/recipes/food/views/moroccan-chicken-378829 (may not work)