Moroccan Chicken and Couscous

Winter is the best season for eating Couscous. An easy and delicious recipe of Moroccan Chicken and Couscous.

Active Time: 5 minutes
Total Time: 30 minutes

Ingredients:

• 2 tsp olive oil
• 4 boneless, skinless chicken thighs, each cut into 3 pieces
• 1/4 tsp salt
• 1 can (14 1/2 oz) chicken broth
• 1 can (14 1/2 oz) diced tomatoes with garlic and onion
• 1 pkg (about 1 lb) cubed fresh butternut squash
• 1/2 cup raisins
• 2 tsp ground cumin
• 1 tsp each ground cinnamon and smoked paprika
• 1 cup plain couscous
• 1 cup frozen peas
  

Preparation:

• Heat oil in large deep skillet over medium-high heat. Sprinkle chicken with salt and cook 5 minutes, turning once, until browned. Add broth, tomatoes, squash, raisins, cumin, cinnamon and paprika. Bring to boil; cover and reduce heat. Simmer 15 minutes or until chicken is tender.

• Stir in couscous and peas and bring to a boil. Cover, remove skillet from heat and let stand 5 minutes.