This is one of my favorite one pan dinners to date! It has a delicious blend of flavors and textures, it's a healthy dinner, and it's brimming with those irresistible deliciously spiced Moroccan flavors.
Ready in: 35minutes
1 lbboneless, skinless chicken breasts, diced into 3/4-inch pieces
3Tbsp olive oil,divided
1 tspground cumin, divided
1/2tspground coriander, divided
1/2tspground cinnamon, divided
Salt and freshly ground black pepper
1largered bell pepper, cored and chopped (1 1/2 cups)
3/4cupchopped red onion
1 1/2cupsmatchstick carrots
1Tbspminced garlic(3 cloves)
1 1/2cupslow-sodium chicken broth
1/3cupchopped dried apricots or golden raisins
1cupdry Moroccan couscous
2Tbspfresh lemon juice
1/2cupFisher Sliced Almonds
2Tbspchopped fresh cilantro
2Tbspchopped fresh mint
Heat 1 Tbsp olive oil in a non-stick 12-inch saute pan or deep skillet over medium-high heat.
Add chicken to pan season with salt and pepper, 1/2 tsp cumin, 1/4 tsp coriander and 1/4 cinnamon. Cook, turning occasionally, until cooked through, about 7 minutes.
Transfer chicken to a sheet of foil and wrap to keep warm. Heat remaining 2 Tbsp oil in skillet.
Add in bell pepper and onion and saute 5 minutes.
Add in carrots, garlic, remaining 1/2 tsp cumin, 1/4 tsp coriander, 1/4 tsp cinnamon and turmeric and saute 1 minute.
Add in chicken broth and apricots, season with salt and pepper to taste and bring to a boil (it shouldn't just simmer on the edges it should boil lightly in the center as well).
Stir in couscous then remove from heat and let rest 5 - 6 minutes until tender.
Stir in chicken and any accumulated juices, lemon juice, almonds, cilantro and mint (you can also add in little more broth if desired). Serve warm.