Ingredients: Serves 2
1 T. Olive Oil
2 Boneless Chicken Breasts, w/ skin
1 Small Onion, sliced
1/4 t. Paprika
1/4 t. Cinnamon
2 t. Grated Lemon Zest
1 1/2 t. Flour
1 1/2 C. Chicken Stock
1 T. Honey
1/2 C. Chickpeas
Method:
1. In a large saucepan heat the olive oil until it's very hot, but not smoking. Season the chicken with salt and pepper and place it skin side down in the pan. Sear chicken until golden brown on each side. Remove from the pan.
2. In the same pan, add the onion and saute until soft, about 4 minutes. Add the flour and the spices and toast for about 2 minutes. Add the broth, honey and lemon zest. Whisk well and add the chicken back into the pan. Simmer 8 minutes.
3. Add the chickpeas. Heat for another minute or so. If the sauce has not thickened to your liking, remove the chicken again and reduce the sauce until it coats the back of a spoon. Serve the chicken over couscous and drizzle with the sauce.
Couscous
Ingredients:
1 C. Couscous
1 C. Chicken Stock
1 T. Olive Oil
2 Cloves Garlic, chopped
1 t. Salt
1 t. Tumeric
1.2 t. Cinnamon
2 t. Lemon Zest
Method:
1. In a saucepan, combine all of the ingredients except for the couscous. Bring to a boil.
2. Add the couscous and stir immediately. Remove from heat and cover for 10 minutes. Fluff with a fork and serve.
7 comments:
This looks and sounds heavenly. Excellent post. :)
Thank you Sandee!
I often find Couscous can be so dry, and chickpeas can become mealy - so I'd love to try this (made by you, of course!) to hopefully have my preconceptions about this dish shattered!
It looks lovely, and I'd love to try it - I just hope it is as wonderful on the palette!
Mo-Couscous is generally on the drier side, I agree-and I typically don't like it much either. This recipe is good though-but if it's the texture you don't like, I don't think you'd like this much either.
As for chickpeas-how can you NOT like them? They are so very good...mealy texture and all. :)
In my opinion, this dish is a good starter Moroccan dish-for people who aren't familiar with the heavier flavors (with the cumin, more cinnamon, etc).
I find I like chickpeas more cold - like on a salad bar on in 3-bean salad, than in warm dishes. That's just me.
You lost me at chickpeas .. blech! But I bet other people love this recipe (just because I'm a stick in the mud with no sense of taste doesn't mean other people are, too!).
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