Chicken thighs cooked in a smoky, acidic tomato sauce combine seamlessly with a sweet, nutty couscous to create a hearty North African—inspired meal. While the chicken simmers, prepare the couscous so both dishes will be ready at the same time.
1 (14.5-ounce) can fire-roasted diced tomatoes with garlic, undrained
Chopped fresh cilantro (optional)
How to Make It
Combine first 4 ingredients. Rub chicken thighs with spice mixture.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 2 minutes. Turn chicken over; stir in tomatoes. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Uncover and cook 1 minute or until liquid is reduced by half. Sprinkle with cilantro, if desired.
Serve with: Whole Wheat Couscous and Apricots
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