One Pan Moroccan Chicken and Couscous

• 份量: 4 servings
• 准备时间: 15 minutes
• 总时间: 35 minutes

配料

1 lb boneless, skinless chicken breasts, (diced into 3/4-inch pieces)

3 Tbsp olive oil, (divided)

1 tsp ground cumin, (divided)

1/2 tsp ground coriander, (divided)

1/2 tsp ground cinnamon, (divided)

Salt and freshly ground black pepper

1 large red bell pepper, (cored and chopped, 1 1/2 cups)

3/4 cup chopped red onion

1 1/2 cups matchstick carrots

1 Tbsp minced garlic (3 cloves)

1/4 tsp turmeric

1 1/2 cups low-sodium chicken broth

1/3 cup chopped dried apricots or golden raisins

1 cup dry Moroccan couscous

2 Tbsp fresh lemon juice

1/2 cup Fisher Sliced Almonds

2 Tbsp chopped fresh cilantro

2 Tbsp chopped fresh mint

步骤

Heat 1 Tbsp olive oil in a non-stick 12-inch saute pan or deep skillet over medium-high heat.

Add chicken to pan season with salt and pepper, 1/2 tsp cumin, 1/4 tsp coriander and 1/4 cinnamon. Cook, turning occasionally, until cooked through, about 7 minutes.

Transfer chicken to a sheet of foil and wrap to keep warm. Heat remaining 2 Tbsp oil in skillet.

Add in bell pepper and onion and saute 5 minutes.

Add in carrots, garlic, remaining 1/2 tsp cumin, 1/4 tsp coriander, 1/4 tsp cinnamon and turmeric and saute 1 minute.

Add in chicken broth and apricots, season with salt and pepper to taste and bring to a boil (it shouldn't just simmer on the edges it should boil lightly in the center as well).

Stir in couscous then remove from heat and let rest 5 - 6 minutes until tender.

Stir in chicken and any accumulated juices, lemon juice, almonds, cilantro and mint (you can also add in little more broth if desired). Serve warm.

Recipe source: Cooking Classy

营养

• 卡路里: 560 kcal
• 总脂肪: 21 g
• 饱和脂肪: 2 g
• 胆固醇: 72 mg
• 钠: 202 mg
• 总碳水化合物: 56 g
• 膳食纤维: 7 g
• 总糖: 12 g
• 蛋白质: 32 g