Ingredients:
6 skinless chicken thighs or 4 boneless chicken breasts
1 large onion, cut into thin wedges
4 cloves garlic, crushed
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon nutmeg
1/4 teaspoon salt
1 cup chicken broth
1 cup orange juice
1 tablespoon honey
3 carrots
1 cup couscous
4 green onions, sliced thickly
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Preparation:
Place onion and garlic in a large nonstick frying pan. Sprinkle with seasonings and place chicken on top. Add broth, orange juice and honey. Place on stove on medium high heat. Cook, uncovered, stirring onion occasionally, for 10 minutes. Turn chicken pieces halfway through.
Meanwhile, thinly slice the carrots. Add them to the pan. Partially cover the pan and reduce the heat to medium low. Simmer, turning chicken partway through, for another 10 to 15 minutes.
Remove chicken pieces and cover with foil to keep warm. Stir couscous and green onion into pan mixture, cover and turn off the heat. Let stand for 5 minutes. Serve chicken over the couscous.
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