Orange Chicken on Moroccan Couscous
Whip up this quick dinner featuring mint and cinnamon for a Moroccan flavour
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1/2 tsp ground cumin
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/3 cup dried apricots chopped
- 3 cups broccoli florets
- 1/2 tsp dried mint
- 1/4 tsp ground cinnamon
- 1 1/2 cups no-salt chicken broth divided
- 1 cup uncooked whole-wheat couscous
- 4 boneless skinless chicken breasts (400 g total)
- 1 tbsp orange zest finely grated
- 2 green onions thinly sliced
- 1/2 cup orange juice
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- To make couscous: In a saucepan, bring 1¼ cups (310 mL) of the broth, plus cumin, ginger, turmeric and cinnamon, to a boil. Remove from heat; stir in couscous. Cover and let stand for 5 minutes, or until liquid is absorbed. Add apricots and green onions, and fluff with a fork.
- Meanwhile, heat a large skillet over medium-high; add a little olive oil or cooking spray. Sear chicken breasts, turning once, until golden, about 4 minutes total. Reduce heat to medium; add juice, remaining ¼ cup (60 mL) broth, plus zest and mint; cover and simmer for 5 minutes. Add broccoli (and cauliflower, if using), tucking around chicken; cover and cook until chicken is no longer pink inside, about 3 minutes.
- Spoon couscous onto plates, then chicken and broccoli. Boil remaining skillet liquid, and spoon over chicken.
Recipe Notes
Per serving: 468 calories, 52 g protein, 6 g fat (2 g saturated fat), 50 g carbohydrates, 5 g fibre, 119 mg cholesterol, 156 mg sodium.
Originally Published in Best Health Canada
