Moroccan Chicken

Name: Moroccan Chicken
Ingredients: 1 medium onion , chopped; 2 medium tomatoes , chopped; Juice of 1 large lemon; 2 teaspoons olive oil; 12 ounces boneless, skinless chicken breasts, cut into bite-size pieces; 15-ounce can chickpeas , drained; 1 tablespoon minced garlic; 1 teaspoon salt; 1 teaspoon black pepper; 1 cup water; 1 tablespoon olive oil; ¼ cup couscous

Chef

Robert Blakeslee

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Cookbook

Your Time to Cook: A First Cookbook for Newlyweds, Couples & Lovers

Published by Square One

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This image courtesy of Joseph DeLeo

Made of crushed, steamed semolina wheat (the basis for most pastas), couscous is a pasta of North African origin. It is growing in popularity as a substitute for rice. Enjoy it with this traditional dish of Morocco.

Serves4 servings

Cooking MethodStewing

CostInexpensive

Easy

Total Timeunder 1 hour

Kid FriendlyYes

One Pot MealYes

Recipe CourseMain Course

Dietary ConsiderationEgg-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Tree Nut Free

MealDinner

Taste and TextureSavory, Spiced

Ingredients

1 medium onion, chopped
2 medium tomatoes, chopped
Juice of 1 large lemon
2 teaspoons olive oil
12 ounces boneless, skinless chicken breasts, cut into bite-size pieces
15-ounce can chickpeas, drained
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon black pepper
1 cup water
1 tablespoon olive oil
¼ cup couscous

Instructions

Chop the onion.
Chop the tomatoes.
Juice the lemon.
Heat the olive oil in deep frying pan over medium-high heat. Add the chicken an cook about 2 minutes on each side.
Add all of the remaining ingredients, except the couscous, to the pan. Reduce the heat to medium-low and simmer 20 minutes, stirring occasionally.
About 10 minutes before the chicken is done simmering, prepare the couscous. Bring the water and oil to boil in a small pot. Add the couscous, stir quickly, and cover. Remove from the heat and let sit about 5 minutes.
Fluff the couscous with a fork before spooning some onto a plate and topping with the chicken mixture.