Middle Eastern Chicken Pot and Butter-Nut Couscous

Ingredients

• 1/4 cup olive oil
• 1 1/2 lbs boneless skinless chicken thighs (chopped into bite-sized pieces)
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 1 cup shredded carrot
• 1 fresh bay leaf (I used dried)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon coriander
• 1 pinch ground cinnamon
• salt & freshly ground black pepper
• 3/4 cup chopped  (I used dates and apricots)
• 1 lemon, juice and zest of
• 3/4 cup pitted mixed olive, chopped
• 4 cups chicken stock, divided
• 2 tablespoons butter
• 3 tablespoons pine nuts
• 1/4 cup sliced almonds
• 1 1/2 cups couscous
• chopped fresh parsley

Directions

1. 1

   Heat oil over medium-high heat and add chicken. Brown 3-4 minutes on each side. Drain leaving a small amount of oil in pan.

2. 2

   Add onions, garlic, carrots, bay leaf and season with spices, salt and pepper to pan. Cook 5-6 minutes.

3. 3

   Stir in fruits, add lemon zest, olives and 2 1/2 c stock.

4. 4

   Reduce heat to low and simmer 10 minutes. Sprinkle with lemon juice and turn off heat. Remove bay leaf.

5. 5

   While chicken simmers, melt butter in sauce pan over medium heat.

6. 6

   Add nuts and lightly toast for a few minutes.

7. 7

   Add 1 1/2 c stock and bring up to a boil then stir in couscous. Stir and cover. Let stand 5 minute.

8. 8

   Serve chicken over couscous and garnish with parsley.

9. 9

   This rocks!