In a Dutch Oven

Spiced Chicken with Spinach-Almond Couscous

3 teaspoons olive oil

1 pound skinless boneless chicken thighs, trimmed and cut into 1-inch chunks

1 onion, chopped

1 red bell pepper, chopped

1 garlic clove, chopped

2 teaspoons ground cumin

1 teaspoon ground cinnamon

¼ teaspoon red pepper flakes

1 cup reduced-sodium vegetable broth

1 cup orange juice

1 (6-ounce) bag baby spinach

¾ cup golden raisins

¾ teaspoon salt

1 cup spinach couscous

3 tablespoons sliced almonds, preferably toasted

1  Heat 1½ teaspoons of oil in medium Dutch oven over medium-high heat. Add chicken and cook, turning, until browned, about 6 minutes; transfer to plate.

2  Reduce heat to medium. Add remaining 1½ teaspoons oil to Dutch oven. Add onion, bell pepper, and garlic; cook stirring, until onion is softened, about 5 minutes. Add cumin, cinnamon, and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.

3  Add broth, orange juice, spinach, raisins, and salt to Dutch oven; bring to boil. Return chicken to pot and bring to simmer. Remove Dutch oven from heat and stir in couscous. Cover and let stand until liquid is absorbed and couscous is tender, about 5 minutes. Fluff couscous mixture with fork. Serve sprinkled with almonds.

PER SERVING (about 1 cup couscous mixture and ½ tablespoon almonds): 370 Cal, 10 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 50 mg Chol, 416 mg Sod, 50 g Carb, 17 g Sugar, 6 g Fib, 20 g Prot, 77 mg Calc.

FYI  There are several varieties of couscous available in most supermarkets, including semolina, whole wheat, tomato, and spinach. Any variety will work well in this recipe.

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