Patrick Earvolino
Recipe by Cooking Light April 1999


Recipe Summary test

2 servings (serving size: 1 chicken breast half, 1 cup sauce, and 1 cup couscous)


Ingredient Checklist


Instructions Checklist
  • Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Remove chicken from pan; set aside.

  • Heat 1/2 teaspoon olive oil in pan over medium heat. Add onion and garlic, and sauté 3 minutes. Stir in flour, cumin, cinnamon, and paprika; sauté 30 seconds. Add broth and water; bring to a simmer. Add chicken and lemon slices; cover and simmer 30 minutes or until chicken is done. Stir in chickpeas and olives, and cook until thoroughly heated. Serve over Minted Couscous. Garnish with sliced mint leaves, if desired.

Nutrition Facts

512 calories; calories from fat 15%; fat 8.7g; saturated fat 1.6g; mono fat 4.3g; poly fat 1.9g; protein 40.1g; carbohydrates 66.2g; fiber 8.4g; cholesterol 67mg; iron 3.9mg; sodium 1113mg; calcium 95mg.