Moroccan Style Chicken Skillet |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe is from home economists Kathryn Moore and Roxanne Wyss, printed in the Sacramento Bee. Ingredients:
1 tablespoon olive oil |
1 lb boneless skinless chicken breast, cut into 1/2-inch cubes |
4 garlic cloves, minced |
1 (15 ounce) can crushed tomatoes |
1 tablespoon pumpkin pie spice |
2 teaspoons chili powder |
1 1/4 teaspoons ground cumin |
1 cup frozen peas |
1/2 cup chopped fresh cilantro |
1 (5 7/8 ounce) box roasted garlic and olive oil couscous, prepared according to package directions |
Directions:
1. Heat oil in a large skillet over medium-high heat; add chicken and cook, stirring frequently, until chicken is done, about 4 to 5 minutes. Remove chicken from skillet; set aside.
2. Add garlic to skillet and cook, stirring frequently, 30 seconds. Add tomatoes, pumpkin pie spice, chili powder and cumin.
3. Simmer 5 minutes; add peas and chicken, and heat through. Stir in cilantro.
4. Serve chicken mixture over hot couscous.
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