Orange-Tomato Couscous With Chicken
"Who'd have figured that oranges and tomatoes would work together, much less that one can eat a cooked orange -- skin, pith and all?! Delicious, low-prep, one-pot North African-style recipe from kitchendaily."
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 6 chicken thighs, boneless and skinless, trimmed (about 1 1/2 pounds)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1 1⁄4 teaspoons ground cinnamon, divided
- 1 1⁄4 teaspoons ground cumin, divided
- 2 tablespoons olive oil, extra-virgin, divided
- 1 medium onion, thinly sliced
- 1 (14 ounce) can diced tomatoes, with juice
- 1 (15 ounce) can chickpeas, rinsed
- 1 cup reduced-sodium chicken broth
- 4 tablespoons cilantro, fresh, chopped and divided
- 1 orange, scrubbed, halved and cut into 1/4-inch slices
- 1 cup whole wheat couscous
directions
- Pat chicken thighs dry with a paper towel. Season with salt, pepper, 1/4 teaspoon cinnamon and 1/4 teaspoon cumin.
- Heat 1 tablespoon oil in a Dutch oven over medium heat. Add the chicken thighs and cook until browned, 3 to 4 minutes per side. Transfer to a plate and set aside.
- Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring occasionally, until the onion is softened, about 2 minutes. Add the remaining 1 teaspoon each cinnamon and cumin and cook, stirring constantly, for 30 seconds. Add tomatoes and their juice, chickpeas, broth, 2 tablespoons cilantro and orange slices; bring to a simmer, stirring with a wooden spoon to scrape up any browned bits. Return the chicken and any collected juice to the pan; cover and cook over medium-low heat until the chicken is cooked through, 5 to 10 minutes. Transfer the chicken to a clean plate.
- Bring the cooking liquid back to a boil; stir in couscous and place the chicken thighs on top of the mixture. Remove from heat, cover and let stand for 5 minutes before serving. Garnish with the remaining cilantro.
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RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.
