Moroccan Chicken

Name: Moroccan Chicken
Ingredients: Canola or olive oil spray; 1 medium yellow onion, chopped; 2/3 cup couscous; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cumin; 1/4 teaspoon ground turmeric; 1/2 to 3/4 pound chicken breasts or thighs; 1/4 cup raisins; One 8-ounce can tomato sauce; 1/2 pound mushrooms, halved or quartered; 1 carrot, sliced; 2 cups sugar snap peas, halved

12 ingredients

21 steps

Ingredients

Canola or olive oil spray
1 medium yellow onion, chopped
2/3 cup couscous
1 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 to 3/4 pound chicken breasts or thighs
1/4 cup raisins
One 8-ounce can tomato sauce
1/2 pound mushrooms, halved or quartered
1 carrot, sliced
2 cups sugar snap peas, halved

Directions

1

Preheat the oven to 450F.
2

Spray the inside and lid of a cast-iron Dutch oven with canola or olive oil.
3

Scatter the onion in the pot.
4

Put the couscous in a 2-cup measure and add the cinnamon, cumin, and turmeric.
5

Fill with water to the 1 1/2-cup line.
6

Mix well and pour over the onion.
7

Use the back of a spoon to spread the couscous evenly.
8

Place the chicken on top of the couscous.
9

Sprinkle with raisins.
10

Pour half of the tomato sauce over the top.
11

Layer in the mushrooms, carrot, and snap peas.
12

Then drizzle the remaining tomato sauce over all.
13

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
14

Serve immediately.
15

Calories: 534
16

Protein: 41g
17

Carbohydrates: 85g
18

Fat: 5g
19

Cholesterol: 75mg
20

Sodium: 635mg
21

Fiber: 12g