Thursday, October 1, 2009

Moroccan Chicken Couscous

3 tbsp olive oil
2 onions, sliced
4 cloves garlic, minced
2 lbs boneless, skinless chicken breasts, cubed
1 ½ tsp salt
¾ ts each ground cumin and cinnamon ¼ tsp cayenne
2 ½ cups chicken broth
1 can diced tomatoes
1 can chickpeas, drained
2 boxes couscous
¾ cup golden raisins
1/3 cup kalamata olives, pitted and coarsely chopped

Heat oil in large heavy pot over medium high heat. Add onions; cook, stirring occasionally, 7 minutes, until golden. Add garlic and chicken; cook, stirring, 6 minutes. Add salt, cumin, cinnamon and cayenne; cook 1 minute. Add broth, tomatoes and chickpeas. Bring to a boil. Lower heat to medium low; simmer 5 minutes. Stir in couscous, raisins and olives. Remove from heat. Cover pot; let stand 5 minutes. To serve, fluff couscous gently with a fork. Serve with warm pita bread.