4 servings (serving size: 2 chicken thighs, 2/3 cup vegetables, and about 3/4 cup couscous)
8 (3-ounce) skinless, boneless chicken thighs
1 1/2 teaspoons salt-free Moroccan spice blend (such as The Spice Hunter)
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil
1 (16-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can diced tomatoes with garlic and onion, undrained
3/4 cup uncooked couscous
Plain fat-free yogurt (optional)
Chopped fresh mint (optional)
How to Make It
Sprinkle both sides of chicken evenly with spice blend, salt, and pepper. Heat oil in a large nonstick skillet over medium-high heat; add chicken. Cook 2 to 3 minutes on each side or until browned. Add chickpeas and tomatoes; bring to a boil. Cover, reduce heat, and simmer 8 minutes or until chicken is done.
While chicken simmers, cook couscous according to package directions, omitting salt and fat. Serve chicken thighs and vegetable mixture over couscous. Top with yogurt and mint, if desired.
I wasn't able to find Moroccan seasoning so I made my own after googling it- which worked great. I added raisins to the couscous, fresh garlic & a second can of diced tomatoes which gave me plenty of sauce. It could have been a bit spicier for my taste, so I may add some additional cayenne next time.
My husband loved it so I will make it again. What a great recipe to keep the ingredients in the freezer and pantry for that night when you don't know what to make.
I agree with the other reviewers, its very irritating when a recipe is published with hard to get ingredients or improper referrals; such as the reference to The Spice Hunter. The company does not offer a moroccan blend let alone a salt-free moroccan blend. This seems to be a common problem with alot of popular well-known recipe sites. Doesn't anyone check the recipes before they are published! However with all that said,the recipe should have referenced the moroccan blend published in Cooking Light. I found this by doing a web search. The search came back with the salt-free moroccan spice blend, that follows: Ingredients
1 1/2 teaspoons freshly ground black pepper
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/4 teaspoon grated whole nutmeg
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
Combine all ingredients in a small bowl. Store spice mixture in an airtight container.
This dish had good flavor, but it was too dry. If I were to make it again I think I would use two cans of tomatoes and perhaps add some white cooking wine or chicken broth.
That said, I was pleased with how quick it was to make.
I agree with the previous reviewer in that the impossible-to-find recommended spice mixture made it difficult to make this recipe. After unsuccessfully trying to find a proscribed Moroccan spice blend, I decided to use the combination of spices called for in the Moroccan Pita Sandwiches recipe also from CookingLight as I've made that before with much success. With that alteration it went wonderfully! (Also, I thought we had couscous on hand, but when I went to make it we didn't so I used polenta. It worked well, but the couscous would probably be better.) I'd definitely make it again.
Giving a 2-star for the hassle of creating your own Moroccan spice blend. The Spice Hunter, as suggested, does not sell the blend but their website has suggestions for creating your own. Measurements for creating the blend are not provided however.
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