CHEF JEFF — ONE BYTE AT A TIME: Moroccan-Style Skillet ChickenIf you’re looking for a good low-fat source of complex carbohydrates, couscous is for you.
By: Herald Staff Report,
If you’re looking for a good low-fat source of complex carbohydrates, couscous is for you. It’s faster to fix than most rice and can be found in a variety of North African dishes such as the following.
Moroccan-Style Skillet Chicken
1 tablespoon olive oil
1 pound boneless, skinless chicken breast, cut into ½-inch cubes
4 cloves garlic, minced
1 (15-ounce can crushed tomatoes
1 tablespoon pumpkin pie spice
2 teaspoons chili powder
1¼ teaspoons ground cumin
1 cup frozen peas
½ cup chopped fresh cilantro
1 5.8-ounce box roasted garlic and olive oil couscous, prepared according to package directions
Heat oil in a large skillet over medium-high heat; add chicken and cook, stirring frequently, until chicken is done, about 4 to 5 minutes. Remove chicken from skillet; set aside.
Add garlic to skillet and cook, stirring frequently, 30 seconds. Add tomatoes, pumpkin pie spice, chili powder and cumin. Simmer 5 minutes; add peas and chicken and heat through. Stir in cilantro.
Serve chicken mixture over hot couscous.
Yield: Serves 4.
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