Middle-Eastern Chicken

Name: Middle-Eastern Chicken
Ingredients: 1 lb chicken breast (boneless,skinless, cut into 6-7 large pieces); 1 large onion, chopped; 2 garlic cloves, minced; 2 teaspoons olive oil; 1 3/4 cups low-fat chicken broth; 1 green bell pepper, seeded and diced (I prefer red); 2 cups fresh tomatoes, chopped; 1 (15 ounce) can garbanzo beans, well drained; 1/2 cup raisins; 1 large bay leaf; 1 1/2 teaspoons dried thyme leaves; 1 teaspoon ground cumin; 1/4 teaspoon ground allspice; 1/8 teaspoon ground cloves; 1/8 teaspoon black pepper; 1 cup couscous (uncooked); salt, to taste; chopped parsley (to garnish)

18 ingredients

5 steps

Ingredients

1 lb chicken breast (boneless,skinless, cut into 6-7 large pieces)
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons olive oil
1 3/4 cups low-fat chicken broth
1 green bell pepper, seeded and diced (I prefer red)
2 cups fresh tomatoes, chopped
1 (15 ounce) can garbanzo beans, well drained
1/2 cup raisins
1 large bay leaf
1 1/2 teaspoons dried thyme leaves
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon black pepper
1 cup couscous (uncooked)
salt, to taste
chopped parsley (to garnish)

Directions

1

Coat Dutch oven or large, heavy pot with cooking spray. Cook chicken pieces over medium heat, turning frequently, until they begin to brown, With a slotted spoon, remove the chicken to medium bowl and set aside.
2

To same pot, add onion, garlic, oil, and 2 tablespoons broth. Stir up any browned bits from bottom of pot. Cook over medium heat, stirring frequently, 5-6 minutes or until onion is tender. If liquid begins to evaporate, add more broth.
3

Return the chicken to the pot. Add remaining broth, green pepper, tomato, garbanzos, raisins, bay leaf, thyme, cumin, allspice, cloves and black pepper. Bring to a boil, reduce heat, and simmer, covered, 20-25 minutes or until chicken is tender. Remove bay leaf and discard.
4

Add couscous and stir to mix well. Boil 2 minutes, covered. Remove pot from heat; stir up any couscous sticking to bottom. Allow mixture to stand 10-15 minutes, covered. Add salt to taste, if desired.
5

Arrange couscous on serving platter and top with chicken and sauce. Garnish with parsley.