Ingredients
Chicken:
- 1 pound chicken breasts (3-4 chicken breasts)
- 2 1/2 teaspoons paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 3/4 teaspoon salt
- 1/4 black pepper
- 2 tablespoons olive oil
Couscous:
- 1 shallot or small onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups couscous, dry
- 1 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 cups chicken broth
- Mint, chopped, to serve
- Parsley, chopped, to serve
- Preheat the oven to 375°F.
- Place the chicken breasts on a cutting board. Lay a large piece of plastic wrap on top of the cutting board, covering the chicken, and pound the top of each chicken breast with a meat mallet, rolling pin, or small skillet until they are an even thickness across. (While this step is optional, it helps to ensure the chicken cooks more evenly.)
- In a small bowl, add the paprika, cumin, coriander, ginger, salt, and pepper, salt, and stir to combine. Once combined, transfer the spice mixture to a plate and then transfer chicken breasts onto the plate, one at a time, turning them in the spice mixture until they are well coated, and then return them to the cutting board.
- In a large skillet on medium-high heat, warm the olive oil. Once the oil is hot, add the chicken breasts and cook for 3-4 minutes per side until golden brown. Once cooked on both sides, remove from the pan and set aside. (Note: The chicken breasts will not be fully cooked, you will finish them in the oven.)
- In the same pan, turn down the temperature to low-medium heat, add onion and garlic (and a bit more olive oil if needed), and cook for 2-3 minutes until tender.
- Add turmeric and cinnamon, stir to coat the onion and garlic mixture, and cook for 15-30 seconds until fragrant. Add couscous and stir to coat with the onion, garlic, and spice mixture.
- Pour chicken broth into the pan, stirring to ensure it’s well mixed with couscous, then return chicken breasts to the pan, laying them into the couscous and broth mixture.
- Cover the pan with a lid and then transfer it to the oven to cook for 15 minutes, until the couscous is cooked, and the chicken reaches an internal temperature of 165°F.
- Once cooked, remove the pan from the oven, remove the lid, and sprinkle with fresh mint and parsley before serving.
- Any leftovers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 459 calories
- Sugar: 1 gram
- Fat: 11 grams
- Carbohydrates: 54 grams
- Fiber: 4 grams
- Protein: 35 grams