Spiced Chicken Couscous With Cinnamon Onions
Serves: 2
Iva Padberg
1 January 1970
Based on User reviews:
58
Spice
50
Sweetness
55
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
6 tbsps
Olive Oil6 cups
Onion (chopped)2 tsps
Ground Cinnamon1 small
Onion (quartered)1 cup
Lemon Juice (fresh)1 tsp
Ground Cumin3 tsp
Ground Ginger1.5 cups
Tomatoes (canned diced, undrained)1 cup
Cilantro (chopped fresh)Directions:
1
Heat 4 tablespoons oil in heavy large skillet over medium-high heat
2
Add chopped onions and stir to coat
3
Season with salt
4
Sauté 20 minutes, stirring occasionally
5
Reduce heat to medium and cook until onions are very soft, stirring frequently, about 10 minutes
6
Stir in sugar and cinnamon; sauté until onions are brown, about 5 minutes
7
(Cinnamon onions can be made 1 day ahead
8
Cover and refrigerate
9
) Coarsely puree quartered onion, lemon juice, cumin, ginger, and paprika in blender
10
Pour into heavy-duty resealable plastic bag
11
Add chicken; seal bag and turn to coat
12
Refrigerate chicken for at least 30 minutes and up to 1 hour
13
Heat 2 tablespoons oil in another large skillet over medium heat
14
Add chicken with marinade; cook until chicken is brown, about 3 minutes per side
15
Transfer to plate
16
Add tomatoes with juices and broth to skillet; boil until sauce thickens, about 6 minutes
17
Return chicken to skillet; spoon sauce over
18
Reduce heat, cover, and simmer until chicken is cooked through, about 15 minutes
19
Transfer chicken to plate and tent with foil
20
Boil sauce until slightly thickened, about 3 minutes
21
Stir in cilantro
22
Season to taste with salt and pepper
23
Rewarm cinnamon onions
24
Mound couscous on 4 plates
25
Top with chicken, sauce, and onions and serve
26
Heat 4 tablespoons oil in heavy large skillet over medium-high heat
27
Add chopped onions and stir to coat
28
Season with salt
29
Sauté 20 minutes, stirring occasionally
30
Reduce heat to medium and cook until onions are very soft, stirring frequently, about 10 minutes
31
Stir in sugar and cinnamon; sauté until onions are brown, about 5 minutes
32
(Cinnamon onions can be made 1 day ahead
33
Cover and refrigerate
34
) Coarsely puree quartered onion, lemon juice, cumin, ginger, and paprika in blender
35
Pour into heavy-duty resealable plastic bag
36
Add chicken; seal bag and turn to coat
37
Refrigerate chicken for at least 30 minutes and up to 1 hour
38
Heat 2 tablespoons oil in another large skillet over medium heat
39
Add chicken with marinade; cook until chicken is brown, about 3 minutes per side
40
Transfer to plate
41
Add tomatoes with juices and broth to skillet; boil until sauce thickens, about 6 minutes
42
Return chicken to skillet; spoon sauce over
43
Reduce heat, cover, and simmer until chicken is cooked through, about 15 minutes
44
Transfer chicken to plate and tent with foil
45
Boil sauce until slightly thickened, about 3 minutes
46
Stir in cilantro
47
Season to taste with salt and pepper
48
Rewarm cinnamon onions
49
Mound couscous on 4 plates
50
Top with chicken, sauce, and onions and serve