So this recipe is a staple in our house. It has amazing flavor, cooks in one pot, and makes a large meal. I had some friends over for dinner the other night and I served appetizers of various kinds of hummus and dippers as well as this dish and a dessert that I’ll share with you guys later.
Original recipe is from a Cooking Light magazine.
Spiced Chicken with Couscous Pilaf
- 2-1/2 teaspoons paprika
- 1 teaspoon dried thyme
- ¾ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1/8 teaspoon ground red pepper (also known as cayenne)
- 4 (4-ounce) boneless skinless chicken breasts
- 1 tablespoon vegetable or canola oil, divided
- ½ cup chopped onion
- 1 garlic clove, minced
- 1 cup uncooked couscous
- 1 cup fat-free reduced-sodium chicken broth
- 1 cup frozen corn kernels
- 2 tablespoons minced fresh cilantro
- 1 tablespoon lime juice
- Combine first 7 ingredients in a shallow dish. Dredge chicken in paprika mixture.
- Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add chicken, and cook 5 minutes on each side or until done. Remove the chicken from pan. Keep warm.
- Heat 1 teaspoon oil in pan over medium-high heat. Add onion and garlic; sauté 1 minute. Stir in couscous and broth; bring to a boil. Remove from heat. Stir in corn; cover, and let stand 5 minutes or until liquid is absorbed. Stir in the minced cilantro and lime juice. Serve with the chicken.
- I prefer my chicken chopped into bite-size pieces so I’ll cut it up, then toss the pieces in the skillet and dump the spices on top – it’s less messy and quicker this way BUT the chicken doesn’t get crispy on the outside like it would if you did it per the instructions.
- Do not use smoked paprika – it completely alters the flavor of the recipe and not in a good way.
- The cilantro and lime juice can make or break the dish – they add a lot of flavor without being overpowering and definitely take this dish to the next level. Don’t leave ‘em out.
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