Rachel Rays One Pot Moroccan Chicken with Nutty Couscous

We have finally had an accumulation of snow. Up until today all we have had this year has been a dusting. I believe we have three inches and it is still snowing.

view from our back deck

I have been thinking about what a food rut I have been in.

Last night as I watched Rachel Ray she was talking about how someone can get in a chicken rut and how her Moroccan Chicken with Nutty Couscous would get you out.

She was right! I loved this dish. She used thigh meat while I used breast.

I was also out of couscous so I subbed bulger wheat and walnuts for the pine nuts, it was still great.

A winner for sure.

Rachel Rays One Pot Moroccan Chicken with Nutty Couscous

2 each chicken breasts, no skin, no bone, R-T-C — cut in 1″ cubes
1/2 cup red onion — sliced
1/4 cup chopped carrots
4 cloves chopped garlic
1 each bay leaf
1/8 cup cumin
1/8 cup coriander
1/8 cup paprika
2 teaspoons cinnamon
salt and pepper — to taste
1/2 cup dried apricots — chopped
1/4 cup raisin — (or prefered dried fruits)
2 cups chicken stock
1/4 cup black olives — chopped
2 tablespoons lemon zest
lemon juice
olive oil
— For nutty couscous
1 tablespoon butter
1/4 cup chopped almonds
1/4 cup pine nuts (pignolia) — (or prefered nuts)
water — or chicken stock
couscous
parsley — chopped

Brown chicken in oil on stove top, add onion and carrot. Cook until carrot is crisp tender then add garlic and spices and bay leaf and chicken stock. Cook about 5 minutes more then add lemon zest and olives. After a couple minutes just before serving add lemon juice. Remove bay leaf. Serve over nutty couscous, or with couscous on top as Rachel did on her show.

For couscous add butter to a pot and melt. Add nuts to toast in butter over medium heat. Add water or stock and bring to a boil then add couscous and cover. Remove from heat then after 5 minutes top with parsley and flake with a fork.