This Moroccan chicken is bursting with flavor. The sweetness of the raisins in the couscous is balanced with tangy lemon and zesty cilantro. Like all my recipes, it’s healthy, lower in carbs and full of protein.
Ingredients
1 Package boneless skinless chicken thighs (1-1.5lbs)
dash of salt
dash of pepper
1 TBSP minced jarred garlic
5oz package fresh spinach
1 tsp garam masala
1 cup low sodium chicken broth
Side Dish Ingredients:
1 cup whole wheat pearl couscous (I use this kind)
1 can chickpeas, drained and rinsed
4 TBSP golden raisens
2 TBSP Chopped cilantro
Juice from two lemons
dash of salt
dash of pepper
Instructions:
1.) Preheat a large skillet to medium-high (I prefer a cast iron skillet), coat with cooking spray. Sprinkle chicken with salt and pepper and brown both sides of all chicken thighs.
2.) Next, remove chicken from pan and place on a plate, cover and keep warm. Add garlic to pan. Cook 1-2 minutes or until golden brown. Add spinach, broth and garam masala. Cook 4-6 minutes or until spinach is wilted and cooked through. Add chicken back into pan and turn heat to medium. Cook until chicken is done (no pink in center).
3.) Meanwhile, cook couscous according to package instructions.
4.) Add chickpeas, raisins, cilantro and lemon juice to saucepan. Season with salt and pepper to paste.
5.) Serve chicken over couscous and garnish with spinach. Moochi loved this meal – especially the couscous!
Four adult plates and one baby plate for Moochi!
Recipe adapted from eMeals
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