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Receta Spiced Chicken with Couscous
by DCMH

Spiced Chicken with Couscous

from Cook's Country, Oct/Nov 2011

Calificación: 4/5
Avg. 4/5 1 voto
  Marruecos Moroccan
  Raciónes: 4

Ingredientes

  • 1 tsp ground cumin
  • 3/4 tsp pumpkin pie spice
  • salt and pepper
  • 4 (12-oz) bone-in split chicken breasts, trimmed and halved crosswise
  • 1 Tbsp vegetable oil
  • 1 1/2 cups low-sodium chicken broth
  • 1 (15-oz) can chickpeas, rinsed
  • 1 cup couscous
  • 1/2 cup dried apricots, chopped into 1/4-inch pieces
  • 1/3 cup green olives stuffed with pimento, sliced, plus 1 Tbsp olive brine

Direcciones

  1. Adjust oven rack to lowest position and heat oven to 450 degrees.
  2. Combine cumin pumpkin pie spice, 1/2 tsp salt, and 1/4 tsp pepper in bowl.
  3. Pat chicken dry with paper towels and rub with spice mixture.
  4. Heat oil in 12-inch skillet over medium-high heat until just smoking. Cook chicken, skin side down, until browned, about 5 minutes. Arrange chicken, skin side up, in 13 by 9-inch baking dish and roast until meat registers 160 degrees, about 20 minutes.
  5. Meanwhile, bring broth to boil in now-empty skillet. Stir in chickpeas, couscous, apricots, olives, and olive brine. Cover and remove from heat. Let stand for 5 mintues. Season with salt and pepper to taste. Serve with chicken.