MOROCCAN CHICKEN WITH SOME WONDERFUL SPICES ENJOY DAN:

MOROCCAN CHICKEN OVER COUSCOUS WITH SLIVERED ALMONDS.


Serves 4 by CHEF DAN:



INGREDIENTS:

2 pounds chicken breast, boneless, skinless

2 cups chicken broth

1 cup couscous

4 tablespoons butter:

1 onion, diced

2 teaspoons paprika, divided

2 teaspoons cumin, divided

1 teaspoon salt, divided

1/4-teaspoon ground cinnamon, divided

1/4-teaspoons curry powder, divided

1/8-teaspoon cayenne

1 (14.5oz) can sweet roasted red & yellow pepper

1/4-cup golden raisins

1/4-cup slivered almonds



DIRECTIONS:



1. In a large skillet, melt 2 tablespoons butter over medium-high heat.

2. Add onion and sauté for about 5-6 minutes.

3. Stir in 1 teaspoon each of paprika, cumin, and 1/2-teaspoon salt.

4. 1/8-each cinnamon, curry, and cayenne.

5. Add chicken, stir and cook about 5 minutes.

6. Stir in 1//4-cup chicken broth and all the roasted tomatoes.

7. Cover and reduce to a low simmer and cook for about 15 minutes

8. Then melt remaining butter in a sauce pan over medium-heat.

10 . Add remaining paprika, cumin, salt, cinnamon, curry, and cook 1 minute.

11 . Stir in remaining broth, couscous, and golden raisins, bring mixture just to a boil, then turn off heat and let sit 6-8 minutes.

12 . Fluff couscous with fork. Serve chicken over couscous and sprinkle with slivered almonds. ENJOY DAN: hallelujah