Moroccan Chicken

16 ingredients
9 steps

Ingredients

  • 1 lb boneless chicken breast, cut up
  • 2 tablespoons flour
  • 1 12 teaspoons cumin
  • 1 teaspoon coriander
  • 18-14 teaspoon cayenne pepper, to taste
  • 12 teaspoon cinnamon
  • 12 teaspoon salt
  • 1 tablespoon olive oil
  • 12 cup orange juice
  • 34 cup chicken broth (or can of college inn)
  • 1 14 cups water
  • 1 cup couscous (plain or tricolor)
  • 2 bay leaves
  • 14 cup chopped dates or 14 cup raisins
  • 1 tablespoon capers
  • salad greens

Directions

  1. 1
    combine chicken and all spices.
  2. 2
    heat oil 1 tbsp olive oil in skillet and throw it all in, cook five minutes, then transfer chick back into bowl.
  3. 3
    Then put 1/2 cup OJ, 3/4 c of chicken broth
  4. 4
    let sauce reduce,
  5. 5
    when it thickens put chick back in pan and cook til done another 7-10 minutes.
  6. 6
    For cous cous, measure 1 1/4 c water, 1 cup cous cous, 2 bay leaves, 1/4 cup chopped dates or raisins 1 tbsp capers,bring to boil,
  7. 7
    remove from heat and cover, done when all water absorbed.
  8. 8
    Salad
  9. 9
    Combine mesclun greens, crumbled gorgonzola, pine nuts, pear, grape tomatoes, cucumber with grape seed oil and balsamic, salt/pepper to taste.

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