Lunch · Moroccan · 15 min
Moroccan-Style Braised Chicken with Prunes, Toasted Almonds, and Fluffy Couscous
- Calories
- 601
- Protein
- 48g
- Carbs
- 39g
- Fat
- 30g
Ingredients
- 163.4 g chicken breast
- 9.4 g pitted dried prunes
- 10.5 g spinach
- 4 g extra virgin olive oil
- 1 tsp honey
- 0.25 tsp ground cinnamon
- 0.25 tsp ground ginger
- 0.25 tsp salt
- 0.125 tsp black pepper
- 0.5 cup water
- 0.1081 cup dry couscous
- 42.3 g slivered almonds
- 1 tbsp fresh cilantro
Method
- 011. Season the chicken breast on all sides with salt, black pepper, ground cinnamon, and ground ginger.
- 022. Heat extra virgin olive oil in a skillet or tagine over medium-high heat. Add the chicken breast and sear until golden brown on both sides, about 4 minutes per side.
- 033. Add water, pitted dried prunes, and honey to the pan. Reduce heat to low, cover, and braise for 15 minutes until the chicken reaches a safe internal temperature of 165°F (74°C) and is cooked through.
- 044. While the chicken braises, prepare the couscous by steeping dry couscous in boiling water according to package instructions until tender, then fluff with a fork.
- 055. Toast slivered almonds in a dry pan over medium heat for 2 to 3 minutes until fragrant and golden brown.
- 066. During the last 2 minutes of braising the chicken, stir in the fresh spinach until just wilted.
- 077. Serve the braised chicken, prunes, and wilted spinach over the fluffy couscous. Garnish with toasted slivered almonds and chopped fresh cilantro.
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