Spiced Chicken Couscous With Cinnamon Onions Recipe - Cooking Index
Spiced Chicken Couscous With Cinnamon Onions Recipe - Cooking Index
| 6 tablespoons | 90ml | Olive oil |
| 6 cups | 375g / 13oz | Chopped onions |
| 1 1/2 tablespoons | 22ml | Golden brown sugar - (packed) |
| 2 teaspoons | 10ml | Ground cinnamon |
| 1 teaspoon | 5ml | Onion - quartered (small) |
| 1/4 cup | 59ml | Fresh lemon juice |
| 1 teaspoon | 5ml | Ground cumin |
| 3/4 teaspoon | 3.8ml | Ground ginger |
| 1/2 teaspoon | 2.5ml | Hungarian sweet paprika |
| 4 | Skinless boneless chicken breast halves | |
| 1 1/2 cups | 93g / 3.3oz | Canned diced tomatoes - undrained |
| 1/2 cup | 118ml | Low-salt chicken broth |
| 1/4 cup | 4g / 0.1oz | Chopped fresh cilantro |
| 1 | Couscous - (10 oz) - freshly cooked |
Heat 4 tablespoons oil in heavy large skillet over medium-high heat. Add chopped onions and stir to coat. Season with salt. Saute 20 minutes, stirring occasionally. Reduce heat to medium and cook until onions are very soft, stirring frequently, about 10 minutes. Stir in sugar and cinnamon; saute until onions are brown, about 5 minutes. (Cinnamon onions can be made 1 day ahead. Cover and refrigerate.)
Coarsely puree quartered onion, lemon juice, cumin, ginger, and paprika in blender. Pour into heavy-duty resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate chicken for at least 30 minutes and up to 1 hour.
Heat 2 tablespoons oil in another large skillet over medium heat. Add chicken with marinade; cook until chicken is brown, about 3 minutes per side. Transfer to plate.
Add tomatoes with juices and broth to skillet; boil until sauce thickens, about 6 minutes. Return chicken to skillet; spoon sauce over. Reduce heat, cover, and simmer until chicken is cooked through, about 15 minutes.
Transfer chicken to plate and tent with foil. Boil sauce until slightly thickened, about 3 minutes. Stir in cilantro. Season to taste with salt and pepper.
Rewarm cinnamon onions. Mound couscous on 4 plates. Top with chicken, sauce, and onions and serve.
This recipe yields 4 servings.
Description:
"A sprinkling of cinnamon brings even more depth of flavor to the caramelized onions that garnish this exotic dish."
Source:
Bon Appetit, December 2002
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