Moroccan Chicken and Couscous- General Recipes

2 tsp olive oil 4 boneless, skinless chicken thighs, each cut into 3 pieces 1/4 tsp salt 1 can (14 1/2 oz) chicken broth 1 can (14 1/2 oz) diced tomatoes with garlic and onion 1 pkg (about 1 lb) cubed fresh butternut squash 1/2 cup raisins 2 tsp ground cumin 1 tsp each ground

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    Default Moroccan Chicken and Couscous

    2 tsp olive oil
    4 boneless, skinless chicken thighs, each cut into 3 pieces
    1/4 tsp salt
    1 can (14 1/2 oz) chicken broth
    1 can (14 1/2 oz) diced tomatoes with garlic and onion
    1 pkg (about 1 lb) cubed fresh butternut squash
    1/2 cup raisins
    2 tsp ground cumin
    1 tsp each ground cinnamon and smoked paprika
    1 cup plain couscous
    1 cup frozen peas


    PREPARATION
    1. Heat oil in large deep skillet over medium-high heat. Sprinkle chicken with salt and cook 5 minutes, turning once, until browned. Add broth, tomatoes, squash, raisins, cumin, cinnamon and paprika. Bring to boil; cover and reduce heat. Simmer 15 minutes or until chicken is tender.

    2. Stir in couscous and peas and bring to a boil. Cover, remove skillet from heat and let stand 5 minutes.

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