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Moroccan chicken

4

  • Prep Time15 min
  • Total Time15 min
  • Makes4 servings
*PLUS Cooking time: 20 minutes, Standing Time: 5 minutes
By Chatelaine
Moroccan chicken

Roberto Caruso

Ingredients

  • 6 bone-in chicken thighs, or boneless breasts

  • 1 large onion

  • 4 garlic cloves, minced

  • 1 tsp cinnamon

  • 1 tsp ground cumin

  • 1 tsp nutmeg

  • 1/4 tsp salt

  • 1 cup chicken bouillon, or broth

  • 1 cup orange juice

  • 1 tbsp honey

  • 3 carrots, thinly sliced

  • 1 cup couscous

  • 4 green onions, thickly sliced

Instructions

  • Skin chicken. Slice onion in thin wedges and stir in a large frying pan with garlic, seasonings, bouillon, juice and honey. Add carrots. Place chicken on top. Boil gently over medium-high heat, uncovered, until onion is softened, about 10 minutes. Turn chicken halfway through and stir occasionally.

  • Partially cover and reduce heat to medium-low. Simmer, turning chicken occasionally, until it feels springy, from 10 to 25 minutes, depending on size of thighs. Liquid should be reduced to about 1-1/3 cups (325 mL). Remove chicken to a plate. Cover with foil to keep warm. Stir couscous and green onions into pan juices. Cover pan and turn off heat. Let stand 5 minutes. Fluff with a fork and serve chicken on top of couscous.

Nutrition (per serving)

Calories 390, Protein 25.5g, Carbohydrates 58.9g, Fat 5.6g.


Sweet simmered onions and spice-infused broth will make this easy, one-pan Mediterranean-flavoured chicken one of your new favourite dishes--guaranteed.

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