Orange-Tomato Couscous With Chicken
- 6 chicken thighs, boneless and skinless, trimmed (about 1 1/2 pounds)
- 14 teaspoon salt
- 14 teaspoon fresh ground pepper
- 1 14 teaspoons ground cinnamon, divided
- 1 14 teaspoons ground cumin, divided
- 2 tablespoons olive oil, extra-virgin, divided
- 1 medium onion, thinly sliced
- 1 (14 ounce) can diced tomatoes, with juice
- 1 (15 ounce) can chickpeas, rinsed
- 1 cup reduced-sodium chicken broth
- 4 tablespoons cilantro, fresh, chopped and divided
- 1 orange, scrubbed, halved and cut into 1/4-inch slices
- 1 cup whole wheat couscous
- Pat chicken thighs dry with a paper towel.
- Season with salt, pepper, 1/4 teaspoon cinnamon and 1/4 teaspoon cumin.
- Heat 1 tablespoon oil in a Dutch oven over medium heat.
- Add the chicken thighs and cook until browned, 3 to 4 minutes per side.
- Transfer to a plate and set aside.
- Add the remaining 1 tablespoon oil and onion to the pan.
- Cook, stirring occasionally, until the onion is softened, about 2 minutes.
- Add the remaining 1 teaspoon each cinnamon and cumin and cook, stirring constantly, for 30 seconds.
- Add tomatoes and their juice, chickpeas, broth, 2 tablespoons cilantro and orange slices; bring to a simmer, stirring with a wooden spoon to scrape up any browned bits.
- Return the chicken and any collected juice to the pan; cover and cook over medium-low heat until the chicken is cooked through, 5 to 10 minutes.
- Transfer the chicken to a clean plate.
- Bring the cooking liquid back to a boil; stir in couscous and place the chicken thighs on top of the mixture.
- Remove from heat, cover and let stand for 5 minutes before serving.
- Garnish with the remaining cilantro.
chicken, salt, ground pepper, ground cinnamon, ground cumin, olive oil, onion, tomatoes, chickpeas, chicken broth, cilantro, orange, whole wheat couscous
Taken from www.food.com/recipe/orange-tomato-couscous-with-chicken-523808 (may not work)