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Middle Eastern Chicken Pot and Butter-Nut Couscous

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“This recipe jumps with flavor and smells awesome! An easy, 30 min meal from Rachael Ray. My family loved this!!!”

Ingredients Nutrition


  1. Heat oil over medium-high heat and add chicken. Brown 3-4 minutes on each side. Drain leaving a small amount of oil in pan.
  2. Add onions, garlic, carrots, bay leaf and season with spices, salt and pepper to pan. Cook 5-6 minutes.
  3. Stir in fruits, add lemon zest, olives and 2 1/2 c stock.
  4. Reduce heat to low and simmer 10 minutes. Sprinkle with lemon juice and turn off heat. Remove bay leaf.
  5. While chicken simmers, melt butter in sauce pan over medium heat.
  6. Add nuts and lightly toast for a few minutes.
  7. Add 1 1/2 c stock and bring up to a boil then stir in couscous. Stir and cover. Let stand 5 minute.
  8. Serve chicken over couscous and garnish with parsley.
  9. This rocks!

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