After having Moroccan food the first time for a friend's birthday, I had to try out this homemade version. This meal was easy, tasty, and exotic, and it was a hit with the whole family. The leftover chicken was great with naan bread and hummus for lunch the next day.
Total Time: 20 minutes (allow 1-4 hours for chicken to marinade)
Source: Weight Watchers
- 2 tsp grated lemon zest
- 1 tsp olive oil
- 1 tsp grated peeled fresh ginger
- 1 tsp ground coriander
- 3/4 tsp cinnamon
- 3/4 tsp ground cumin
- 4 (1/4 lb. each) skinless boneless chicken thighs, trimmed
- 1/2 tsp salt
- 1 Tbsp chopped flat leaf parsley
- 4 lemon wedges
- 1 1/2 cup chicken broth
- 1 cup whole wheat couscous (found in bulk section)
- 1 Tbsp butter (optional)
- cumin, cinnamon, and coriander, to taste
- Combine lemon zest, oil, ginger, coriander, cinnamon, and cumin in a large Ziploc bag and add trimmed chicken thighs. Squeeze out air and seal bag; turn to coat chicken. Refrigerate for 1-4 hours.
- Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add chicken to skillet and sprinkle with salt. Sauté chicken, turning occasionally, until well browned and cooked through, about 8 minutes.
- Meanwhile, bring chicken broth and butter to a boil, in saucepan. Add couscous and desired spices; reduce heat, and cook 5 minutes, until water is evaporated. Fluff and serve. (Couscous can be cooked in water, but it is very bland on it's own).
- Spoon 1/2 cup couscous into a dish and top with chicken. Sprinkle with parsley and server with a lemon wedge. I served with zucchini and yellow squash.
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