Snapguide

How to make moroccan chicken w/ couscous

Recipe from American Heart Association Low-fat, Low-cholesterol Cookbook

21
STEPS
INGREDIENTS
In a large skillet, heat the oil over med-high heat, swirling to coat the bottom. Cook chicken for 2 minutes each side.

In a large skillet, heat the oil over med-high heat, swirling to coat the bottom. Cook chicken for 2 minutes each side.

Add garlic & onions & cook for another 5 minutes or until the onion is tender-crisp, stirring occasionally.

Add garlic & onions & cook for another 5 minutes or until the onion is tender-crisp, stirring occasionally.

Add broth, wine, lemon, gingeroot, paprika, turmeric, & pepper. Bring to a boil & then reduce heat & simmer for 20 mins or until chicken is no longer pink.

Add broth, wine, lemon, gingeroot, paprika, turmeric, & pepper. Bring to a boil & then reduce heat & simmer for 20 mins or until chicken is no longer pink.

Remove from heat, remove lemon wedges, stir, add couscous & cover. Let sit for 5 mins or until liquid has been absorbed & couscous is tender.

Remove from heat, remove lemon wedges, stir, add couscous & cover. Let sit for 5 mins or until liquid has been absorbed & couscous is tender.

Enjoy! We served w/ a tossed salad & corn. This would be a great summer dish because cooking it doesn't heat the house up!

  • 8.0 thin cut boneless, skinless chicken breast, cut up
  • 2.0tsp olive oil
  • 2.0 med onion, cut up
  • 8.0 medium garlic cloves, minced
  • 1.0c fat-free, low-sodium chicken broth
  • 1.0c dry white wine or water
  • 1.0 med lemon, quartered
  • 1.0tsp paprika
  • 0.0tsp ground tumeric
  • 0.0tsp ground pepper
  • 1.0c uncooked couscous
  • 0.0tsp sea salt