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Moroccan Chicken with Couscous



Prep Time 10min.
Total Time 45min.
6 servings

Adding almonds, dried apricots and raisins to chicken gives this dish its Moroccan-style appeal—and it's so easy!

What You Need:

4 cloves garlic
6 star anise
2 cinnamon sticks
1 quartered broiler-fryer chicken (3 lb.)
1/4 cup KRAFT Sweet Balsamic Vinaigrette Dressing
1/4 cups PLANTERS Almonds
1/4 cup dried apricots
2 Tbsp. raisins
1 tsp. oil
1/2 cup chopped onions
1 cup fat-free reduced-sodium chicken broth
2/3 cup couscous, uncooked

Make It:

Heat oven to 350ºF.

Place first 3 ingredients on one half of foil-lined baking sheet sprayed with cooking spray. Brush chicken with dressing on other half of baking sheet. Bake 40 min. or until chicken is done (165°F), placing nuts, apricots and raisins on baking sheet for the last 5 min.

Meanwhile, heat oil in saucepan on medium heat. Add onions; cook 3 to 5 min. or until softened. Add broth; bring to boil. Stir in couscous; remove from heat. Cover; let stand 5 min. Fluff with fork. Add garlic, spices, nuts and fruit from baking sheet.

Serve chicken over couscous.

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