Monday, May 3, 2010

Moroccan Chicken with Couscous

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A few weeks ago my boyfriend came home with a big bag of sweet potatoes. I have been feeling pretty ill lately and have had no desire to cook until last week. In an attempt to find a recipe that would help me use up some of those sweet potatoes I came across this dish on Martha Stewart’s website. It sounded good and I had all of the ingredients. I adapted the recipe a bit by added some spices and extra ingredients. It turned out really well. I love a dinner that is easy, quick, and requires minimum clean up. Also, the leftovers I had for lunch the next day were even better than dinner the previous night. Definitely a recipe I will make again.

Moroccan Chicken with Couscous
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Serves 4

3 heaping spoonfuls flour
2 boneless, skinless chicken breasts
Coarse salt and ground pepper
2 tablespoons grapeseed oil (EVOO is fine)
1 medium onion, diced
1 piece fresh ginger ~2 inches long, peeled and grated
1 cinnamon stick (or ~1/4 tsp ground)
Cumin, to taste (~2 tsp)
Turmeric, to taste (~1-2 tsp)
4 c chicken broth (or water)
3 medium sweet potatoes (about 1 pound total), peeled and cut into 1-inch chunks
2 tablespoons fresh lemon juice
1 cup couscous
1/3 c golden raisins
¼ c pinenuts (opt)
Cilantro sprigs, for garnish (opt)

Place flour on a plate. Season chicken with salt and pepper; dredge in flour, shaking off excess. In a dutch oven or heavy pot, heat oil over medium-high. Add chicken, and cook until browned, 4 to 6 minutes per side; transfer to a plate. Let rest before cutting into chunks.

Add onion, ginger, cinnamon, cumin and turmeric to pot. Cook, stirring occasionally, until onion starts to soften, 2 to 3 minutes. Return chicken pieces, and any accumulated juices, to pot. Add broth, sweet potatoes, and couscous. Bring to a boil; reduce heat, and simmer, stirring occasionally, until chicken is cooked through, sweet potatoes are tender, and couscous is fluffy. Discard cinnamon stick (if using). Stir in lemon juice, raisins, and pinenuts. Adjust seasonings if necessary. Garnish with cilantro and serve.

Source: adapted from Martha Stewart

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