Cinnamon Chicken With Couscous And Dried Fruit Recipes

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CINNAMON CHICKEN WITH COUSCOUS AND DRIED FRUIT



Cinnamon Chicken With Couscous and Dried Fruit image

I recently discovered this on Epicurious and I'm in love! I think I could have this every night for a week. It's easy and fast enough to do when you get home from work too. I have been having it with some peas to add some green to the plate and iced mint tea. I am posting the original recipe but here are the comments of another user. I have been useing these recomendations: "Natalie from San Francisco, CA on 05/23/06 I love this recipe. One change I make is to use chicken thighs only, cook (boil in stock or saute) until they are about 95% done and then shred them when cool. I add the chicken at the last minute with the other ingredients so it finishes cooking in a couple of minutes. I find the dish is quicker, uses less oil and the spices get more evenly distributed. I usually use a sweeter dried fruit, like prunes or raisins, and a tart fruit, like apricots or cranberries. I've also made this dish with the larger size couscous (could be harder to find) as well as the traditional couscous and I find that the texture of the larger couscous is a nice addition."

Provided by Annacia

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 whole chicken legs, cut into leg and thigh pieces (about 3 pounds)
2 teaspoons ground cinnamon, divided
1 teaspoon ground ginger, divided
1 tablespoon olive oil
1 cup chopped onion
3/4 cup mixed chopped dried fruit (such as currants, apricots, and prunes)
1 (14 ounce) can low sodium chicken broth
1 cup couscous
2 teaspoons finely chopped of fresh mint, divided

Steps:

  • Preheat oven to 375°F
  • Sprinkle chicken with salt, pepper, 1 teaspoon cinnamon, and 1/2 teaspoon ginger.
  • Heat oil in large ovenproof skillet over medium-high heat. Add chicken pieces, skin side down, and cook until skin is brown, about 8 minutes.
  • Turn chicken and transfer skillet to oven.
  • Roast chicken until thermometer inserted into thickest part of thigh registers 175°F, about 15 minutes.
  • Transfer chicken to plate; tent with foil.
  • Add onion to drippings in same skillet; sauté onion over medium-high heat until beginning to brown, about 5 minutes. Add dried fruit and remaining 1 teaspoon cinnamon and 1/2 teaspoon ginger; stir to coat. Add broth; bring to boil.
  • Remove skillet from heat, stir in couscous and 1 teaspoon mint.
  • Cover and let stand 5 minutes. Season couscous to taste with salt and pepper.
  • Mound couscous on platter; place chicken atop couscous.
  • Sprinkle with 1 teaspoon mint and serve.

Nutrition Facts : Calories 639.8, Fat 24.8, SaturatedFat 6.4, Cholesterol 138.6, Sodium 175.2, Carbohydrate 65.7, Fiber 6.6, Sugar 1.9, Protein 39.3

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