Moroccan Chicken With Couscous

• 1/2 cup all-purpose flour
• 1 teaspoon Saigon cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 3 (4-ounce) skinned and boned chicken breasts
• 1/2 teaspoon salt
• 1/2 teaspoon coarse grind black pepper
• 4 tablespoons butter, divided
• 1 medium onion, chopped
• 3/4 cup golden raisins
• 1/4 cup chopped kalamata olives
• 1 (14-ounce) can chicken broth
• 1/2 cup orange juice
• 1 1/2 cups uncooked couscous
• 1/4 cup chopped fresh parsley

1. Combine first 4 ingredients in a shallow dish.
2. Cut chicken breasts into 1/2-inch-thick slices. Sprinkle slices evenly with salt and pepper; dredge in flour mixture.
3. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add chicken, and cook 3 to 4 minutes on each side or until golden brown and chicken is done. Remove chicken from skillet, and keep warm.
4. Melt remaining 2 tablespoons butter in skillet; add onion, and saute 5 to 6 minutes or until tender. Stir in raisins and next 3 ingredients, and bring to a boil. Stir in couscous; cover and remove from heat. Let stand 5 minutes. Add parsley, and fluff with fork. Arrange chicken strips over couscous, and serve immediately.

allpurpose, cinnamon, ground cumin, ground ginger, chicken breasts, salt, coarse grind black pepper, butter, onion, golden raisins, olives, chicken broth, orange juice, couscous, parsley

Taken from www.myrecipes.com/recipe/moroccan-chicken-with-couscous-0 (may not work)