What's Cooking Wednesday: Quick Tangine-Style Chicken with Couscous

This is a great 30-minute meal with tons of flavor and perfect for leftovers!!

Chicken:

2 tablespoons olive oil

4 cloves garlic, diced

1 1/2 - 1 3/4 pounds boneless, skinless chicken breasts, cut into large bite-sized pieces

1 large yellow onion, quartered and sliced

10 pitted prunes, coarsely chopped

1/4 cup golden raisins

2 cups chicken stock

1 tablespoon grill seasoning blend, or salt and pepper to taste

Spice Blend:

1 1/2 teaspoons cumin

1 1/2 teaspoons sweet paprika

1/2 teaspoon coriander

1/2 teaspoon turmeric

1/8 teaspoon cinnamon

Couscous:

2 cups chicken stock

2 cups couscous

2 tablespoons olive oil

2 scallions, finely chopped

Condiments:

Mango chutney

Chopped cilantro

Finely chopped scallions

For the chicken, heat a large nonstick skillet over medium-high heat.  Add olive oil and garlic. Scatter chicken around the pan in an even layer.  Cook chicken pieces 2 minutes on each side to brown, then add onions, prunes, raisins, stock, and grill seasoning (or salt and pepper).  Mix spices in a small dish and scatter over the pot.  Cover and reduce heat to moderate.  Cook 7 or 8 minutes, remove the lid and stir.

For the couscous, bring the stock to a boil.  Add couscous, olive oil, and scallions.  Remove from heat, cover, and let stand 5 minutes.  Fluff with a fork.

Uncover the chicken and cook another 2 or 3 minutes to thicken sauce slightly.  Adjust to seasoning to taste and serve chicken over a bed of couscous, using condiments of choice for garnish and additional flavor.

Serves 4.

Adapted from 30-minute Meals Get Togethers by Rachael Ray.