Sunday Supper: Moroccan Chicken with Spinach and Couscous
- October 19, 2012 - 12:55 PM
MOROCCAN CHICKEN WITH SPINACH AND COUSCOUS
Note: For more flavor, sprinkle a little paprika on the chicken before it's cooked, as that's often used in this classic North African dish. You could also cook some lentils and add them to the prepared couscous mixture. Adapted slightly from "Parents Quick & Easy Kid-Friendly Meals," by the editors of Parents magazine.
• 1 tsp. ground cumin
• 1/2 tsp. kosher salt
• 1/4 tsp. ground cinnamon
• 4 skinless, boneless chicken-breast halves
• 1 tbsp. vegetable oil
• 11/4 c. uncooked couscous
• 6 oz. fresh baby spinach
• 1/2 c. grape-size tomatoes, cut in half
Mix the cumin, salt and cinnamon in a small bowl, and sprinkle them over the chicken. Heat oil in large skillet on medium. Add chicken and cook about 8 to 12 minutes, or until done, turning once.
Meanwhile, prepare couscous according to package directions.
Transfer chicken from skillet to serving platter. Start cooking the spinach in the same skillet, stirring it often, for 1 to 2 minutes, or until it begins to wilt. Blend in cooked couscous and tomatoes, and serve as side dish with chicken.
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