Prep: 20 min., Cook: 20 min., Stand: 5 min. Freezing the chicken for 30 minutes makes slicing a snap.
1/2 cup all-purpose flour
1 teaspoon Saigon cinnamon
1 teaspoon ground cumin
1 teaspoon ground ginger
3 (4-ounce) skinned and boned chicken breasts
1/2 teaspoon salt
1/2 teaspoon coarse grind black pepper
4 tablespoons butter, divided
1 medium onion, chopped
3/4 cup golden raisins
1/4 cup chopped kalamata olives
1 (14-ounce) can chicken broth
1/2 cup orange juice
1 1/2 cups uncooked couscous
1/4 cup chopped fresh parsley
How to Make It
Combine first 4 ingredients in a shallow dish.
Cut chicken breasts into ½-inch-thick slices. Sprinkle slices evenly with salt and pepper; dredge in flour mixture.
Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add chicken, and cook 3 to 4 minutes on each side or until golden brown and chicken is done. Remove chicken from skillet, and keep warm.
Melt remaining 2 tablespoons butter in skillet; add onion, and sauté 5 to 6 minutes or until tender. Stir in raisins and next 3 ingredients, and bring to a boil. Stir in couscous; cover and remove from heat. Let stand 5 minutes. Add parsley, and fluff with fork. Arrange chicken strips over couscous, and serve immediately.
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This is so delicious that I make it about once a week. The only problem is that there's no measurement for salt for the couscous. It definitely needs salt and I usually add 1/2 tsp and then I continue seasoning to tase.