2poundsbonelessskinless chicken breasts, cut into 1-inch pieces
2tablespoonsolive oil
1large onionchopped
4garlic clovesminced
2teaspoonsground cumin
2teaspoonsground coriander
1teaspoonground cinnamon
1teaspoonpaprika
1/2teaspooncayenne pepper
1/2teaspoonsalt
1/4teaspoonblack pepper
2cupschicken broth
2cupscanned chickpeasdrained and rinsed
1cupchopped dried apricots
1/2cupgolden raisins
1/2cupsliced almondstoasted
1/2cupchopped fresh cilantro
2cupscooked couscous
Instructions
In a large skillet or Dutch oven, heat olive oil over medium-high heat.
Add chicken and cook until browned on all sides, about 8-10 minutes. Remove chicken from the skillet and set aside.
In the same skillet, add onion and garlic, and sauté until softened, about 5 minutes.
Add cumin, coriander, cinnamon, paprika, cayenne pepper, salt, and black pepper, and stir until fragrant, about 1-2 minutes.
Add chicken broth and bring to a boil. Reduce heat and let simmer for 10 minutes.
Add chickpeas, apricots, and raisins to the skillet and stir to combine. Add cooked chicken back into the skillet and continue to simmer for another 10-15 minutes, until chicken is cooked through.
While the chicken mixture is simmering, prepare the couscous according to package instructions.
Serve the chicken mixture over the couscous, and garnish with toasted almonds and fresh cilantro.
Notes
Tips and Tricks
Cut the chicken into uniform 1-inch pieces to ensure even cooking.Toast the sliced almonds in a dry skillet over medium heat until golden brown and fragrant, stirring frequently to prevent burning.Use pre-chopped onions and garlic to save time.Make the couscous ahead of time and reheat before serving.
