Ingredients
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1 large onion, chopped
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2 garlic cloves, minced
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2 teaspoons olive oil
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1 3/4 cups low-fat chicken broth
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2 cups fresh tomatoes, chopped
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1 (15 ounce) can garbanzo beans, well drained
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1/2 cup raisins
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1 large bay leaf
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1 1/2 teaspoons dried thyme leaves
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1 teaspoon ground cumin
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1/4 teaspoon ground allspice
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1/8 teaspoon ground cloves
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1/8 teaspoon black pepper
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1 cup couscous (uncooked)
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salt, to taste
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chopped parsley (to garnish)
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1 green bell pepper, seeded and diced (I prefer red)
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1 lb chicken breast (boneless,skinless, cut into 6-7 large pieces)
Instructions
- Coat Dutch oven or large, heavy pot with cooking spray. Cook chicken pieces over medium heat, turning frequently, until they begin to brown, With a slotted spoon, remove the chicken to medium bowl and set aside.
- To same pot, add onion, garlic, oil, and 2 tablespoons broth. Stir up any browned bits from bottom of pot. Cook over medium heat, stirring frequently, 5-6 minutes or until onion is tender. If liquid begins to evaporate, add more broth.
- Return the chicken to the pot. Add remaining broth, green pepper, tomato, garbanzos, raisins, bay leaf, thyme, cumin, allspice, cloves and black pepper. Bring to a boil, reduce heat, and simmer, covered, 20-25 minutes or until chicken is tender. Remove bay leaf and discard.
- Add couscous and stir to mix well. Boil 2 minutes, covered. Remove pot from heat; stir up any couscous sticking to bottom. Allow mixture to stand 10-15 minutes, covered. Add salt to taste, if desired.
- Arrange couscous on serving platter and top with chicken and sauce. Garnish with parsley.