Ingredients

  • Chicken:
    • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
    • 4 cloves garlic, smashed beneath the flat of your knife with the heel of your hand, discard skins
    • 1 ½ to 1 3/4 pounds boneless, skinless chicken breasts, cut into large bite-size pieces
    • 1 ½ teaspoons grill seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and coarse pepper
    • 2 medium or 1 large yellow skinned onion, quartered and sliced
    • 10 pitted prunes, coarsely chopped
    • 1-ounc e box or 1/4 cup golden raisins
    • 2 cups good quality, low sodium chicken stock, available in paper containers on soup aisle
  • Spice blend:
    • 1 ½ teaspoons ground cumin
    • 1 ½ teaspoons sweet paprika, eyeball it
    • ½ teaspoon ground coriander, eyeball it
    • ½ teaspoon tumeric, eyeball it
    • teaspoon cinnamon, a couple pinches
  • Couscous:
    • 1 ½ cups chicken stock
    • 1 ½ cups couscous
    • 2 tablespoons extra-virgin olive oil, eyeball it
    • 2 scallions, finely chopped
    • Condiments:
    • Chopped cilantro leaves or flat-leaf parsley
    • Finely chopped scallions
    • Mango chutney, any variety and brand, available on the condiment or International food aisles

Directions

Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, in a slow stream, and add smashed garlic. Season the chicken with seasoning blend. Scatter chicken around the pan in an even layer. Cook chicken pieces 2 minutes on each side to brown, then add the onions, prunes, raisins and stock. Mix spices in a small dish and scatter over the pot. Cover and reduce to moderate heat. Cook 7 or 8 minutes, remove the lid and stir.

To prepare the couscous, bring chicken stock to a boil. Add couscous, extra-virgin olive oil and scallions and remove the couscous from the stove immediately. Cover and let stand 5 minutes. Fluff the couscous with a fork.

Uncover chicken and cook another 2 to 3 minutes to thicken slightly. Adjust the seasoning, to taste, and serve chicken on a bed of couscous. Garnish with chopped cilantro and scallions. Serve with chutney.

Categories
30 Minute, Chicken
MacGourmet downloadChicken Tagine-style. To import, drag image to your MacGourmet recipe box.

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