Ingredients for 6 servings
1. 1/4 cup extra virgin olive oil
2. 1 1/2 lbs boneless skinless chicken thighs, chopped into bite-sized pieces
3. 1 onion, thinly sliced
4. 3 garlic cloves, grated
5. 1 cup carrot, shredded
6. 1 fresh bay leaf
7. 1 teaspoon smoked paprika
8. 1 teaspoon ground cumin
9. 1 teaspoon coriander
10. 1 pinch ground cinnamon
11. salt & freshly ground black pepper
12. 3/4 cup dried apricot, chopped
13. 1 lemon, juice and zest of
14. 3/4 cup kalamata olive, chopped
15. 4 cups chicken stock
16. 2 tablespoons butter
17. 3 tablespoons pine nuts
18. 1/4 cup sliced almonds
19. 1 1/2 cups couscous
20. 1/4 cup flat leaf parsley, chopped
Steps
1. Heat the extra-virgin olive oil in a deep skillet over medium-high heat. When the oil ripples add the chicken and brown 3 to 4 minutes on each side. Add the onions, garlic, carrots, bay leaf and season with spices, salt and pepper, cook 5 to 6 minutes. Stir the fruits into the chicken and vegetables, add the zest of the lemon, olives and 2 1/2 cups of stock. Reduce heat to low and simmer 10 minutes more. Sprinkle with lemon juice and turn off heat. Remove bay leaf.
2. While chicken simmers, melt butter in a sauce pot over medium heat. Add nuts and lightly toast for a couple of minutes. Add 1 1/2 cups stock and bring up to a boil then stir in couscous. Cover and let stand 5 minutes.
3. Serve chicken over couscous, or vice versa, and garnish with parsley.
4. Prep Time: