SPICY CHICKEN AND COUSCOUS –For those meat lovers : P
• 2 Tbsp. (or enough to coat the pan) olive oil
• ¼ cup spice mix—recipe to follow
• 2 lb. skinless chicken pieces, can use bone-in
• 1 small onion, diced
• 2 tsp. garlic, minced
• 1/4 cup dried apricots, chopped
• ¼ cup raisins
• 2 Tbsp. honey
• 1 cup chicken broth (approximately)
• ½ cup chicken broth
• 1 ½ cups water (divided)
• 1 cup couscous
• ¼ cup sliced almonds, toasted (optional)
• ½ bunch cilantro, roughly chopped
Spice blend (or add salt, turmeric and substitute garam masala):
• 2 tsp. Cinnamon
• 2 tsp. Cumin
• 2 tsp. Turmeric
• 2 tsp. Coriander
• 1 tsp. Ginger
• 1 tsp. Dried mint, crushed
• 1 tsp. Salt
• ½ tsp. Black pepper
1. Heat the olive oil over medium heat in a deep skillet or Dutch oven. Coat the chicken with the spice blend; then transfer to the skillet and brown on all sides. Do not over crowd the pan and do not turn the chicken until the sides look golden and it releases easily from the pan. Remove chicken and set aside.
2. Add the onion and garlic to the same skillet and sauté until onions are clear.
3. Add the apricots, raisins, honey, chicken broth, water to the same skillet (make sure that the liquid just covers the chicken, this will depend on the size of the pan being used). Turn the pan down to low and cover.
Simmer for 1/2 hour or until the chicken is very tender.
4. About 10 minutes before the chicken will be ready, begin making the couscous. Bring the water and chicken broth to a boil and turn off the burner. Meanwhile, prepare the couscous according to package directions. Stir the couscous into the liquid, then cover tightly with a lid. Let stand for five minutes, then fluff with a fork.
5. Place the couscous in a serving dish and pour the chicken and fruit over it, then garnish with the almonds and cilantro.