Moroccan Chicken and Couscous

• 2 teaspoons olive oil
• 4 chicken thighs, cut into pieces
• 14 teaspoon salt
• 2 cups chicken broth
• 1 (14 1/2 ounce) can tomatoes, diced with garlic, onion
• 1 lb butternut squash, peeled and cubed
• 12 cup raisins, golden
• 2 teaspoons cumin, ground
• 1 teaspoon cinnamon, ground
• 1 teaspoon paprika, smoked
• 1 cup couscous
• 1 cup peas, frozen

1. Heat oil in large deep skillet over medium high heat.
2. Sprinkle chicken with salt and cook 5 minutes, turning once, until browned.
3. Add broth, tomatoes, squash, raisins, cumin, cinnamon and paprika.
4. Bring to boil, cover and reduce heat.
5. Simmer 15 minutes or until chicken is tender.
6. Stir in couscous and peas and bring to a boil.
7. Cover, remove skillet from heat and let stand about 5 minutes.

olive oil, chicken thighs, salt, chicken broth, tomatoes, butternut squash, raisins, cumin, cinnamon, paprika, couscous, peas

Taken from www.food.com/recipe/moroccan-chicken-and-couscous-466307 (may not work)