Moroccan-Spiced Skillet Chicken and Couscous

• portions: 4 servings
• temps total: 30 minutes

Ingrédients

4 6-ounce boneless, skinless chicken breasts

3 tbsp. olive oil, divided

1 tbsp. ras el hanout (see Note)

Kosher salt and pepper

2 large cloves garlic, finely chopped

Rind from 1/4 preserved lemon, pulp scraped and discarded, finely chopped (2 tablespoons)

2 tbsp. tomato paste

1/2 tsp. smoked paprika

1 c. quick-cooking pearl couscous (we used Bob’s Red Mill)

1 1/2 tsp. chicken bouillon base (we used Better Than Bouillon) whisked into 11/2 cups water

1/2 c. cilantro, chopped

Instructions

Place chicken in large bowl and toss with 1 tablespoon oil, then ras el hanout and 1/4 teaspoon each salt and pepper to coat.

Heat 1 tablespoon oil in large deep skillet or Dutch oven on medium. Add chicken and cook, undisturbed, until golden brown, 7 to 8 minutes. Flip and cook until other side is golden brown, 2 to 3 minutes; transfer to plate (chicken will finish cooking later).

Add remaining 1 tablespoon oil to skillet along with garlic and preserved lemon rind; cook, stirring constantly, 15 to 30 seconds. Add tomato paste and smoked paprika; cook, stirring constantly, 1 minute.

Add couscous and stir to coat. Stir in bouillon mixture and bring to a boil. Nestle chicken, darker side up, in couscous and add any juices from plate. Cover, reduce heat, and simmer until couscous has absorbed most of liquid and chicken is cooked through, 14 to 15 minutes. Serve sprinkled with cilantro.