Moroccan Chicken over Couscous with Almonds and Currants

• doses: 4

Ingredientes

4 Tbsp unsalted butter, divided

1 onion, diced

2 tsp paprika, divided

2 tsp ground cumin, divided

1 tsp kosher salt, divided

1/4 tsp ground cinnamon, divided

1/8 tsp cayenne

1 lb boneless skinless chicken thighs, cut into bit size pieces

1 (14.5 oz) can low-sodium chicken broth, divided

1 (14.5 oz) can diced tomatoes

1/4 cup currants (or yellow raisins)

1/4 cup slivered almonds, toasted

1 cup couscous

Instruções

Melt 2 tablespoons of the butter in a large skillet over medium heat. Add onion and sauté until soft but not brown, about 6 minutes. Add 1 tsp each of the paprika and cumin, 1/2 tsp of salt, 1/8 tsp each of cinnamon and curry powder, and cayenne. Stir to combine. Add chicken and cook, stirring a few times, for 4 minutes. Stir in 1/4 cup of the chicken broth and all of the tomatoes. Cover, reduce heat to a gentle simmer, and cook until chicken is tender and cooked through, about 15 minutes. Meanwhile, melt remaining butter in a small saucepan over medium heat. Add remaining 1 tsp each of paprika and cumin, 1/2 tsp salt, and 1/8 tsp each of cinnamon and curry powder. Cook for 1 minute until fragrant. Add remaining chicken broth, couscous and currant and stir. Bring just to a boil, then immediately cover and turn off heat. Let sit for about 6 minutes. Fluff couscous with a fork and stir in almonds. Serve chicken over couscous.