1 lb boneless, skinless chicken breasts, diced
3 Tbsp olive oil, divided
1 tsp ground cumin, divided
1/2 tsp ground coriander, divided
1/2 tsp ground cinnamon, divided
Salt and freshly ground black pepper
1 large red bell pepper, cored and chopped
3/4 cup chopped red onion
1 1/2 cups matchstick carrots
1 Tbsp minced garlic
1/4 tsp turmeric
1 1/2 cups low-sodium chicken broth
1/3 cup chopped dried apricots or golden raisins
1 cup dry couscous
2 Tbsp fresh lemon juice
1/2 cup Fisher Sliced Almonds
2 Tbsp chopped fresh cilantro
2 Tbsp chopped fresh mint
Method of Preparation
Heat 1 Tbsp olive oil in a non-stick 12-inch saute pan or deep skillet over medium-high heat.
Add chicken to pan season with salt and pepper, 1/2 tsp cumin, 1/4 tsp coriander and 1/4 cinnamon. Cook, turning occasionally, until cooked through, about 7 minutes.
Transfer chicken to a sheet of foil and wrap to keep warm. Heat remaining 2 Tbsp oil in skillet.
Add in bell pepper and onion and saute 5 minutes.
Add in carrots, garlic, remaining 1/2 tsp cumin, 1/4 tsp coriander, 1/4 tsp cinnamon and turmeric and saute 1 minute.
Add in chicken broth and apricots, season with salt and pepper to taste and bring to a boil (it shouldn't just simmer on the edges it should boil lightly in the center as well).
Stir in couscous then remove from heat and let rest 5 - 6 minutes until tender.
Stir in chicken and any accumulated juices, lemon juice, almonds, cilantro and mint (you can also add in little more broth if desired). Serve warm.
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