Middle-eastern Chicken

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 lb chicken breast (boneless,skinless, cut into 6-7 large pieces)
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons olive oil
• 1 3/4 cups low-fat chicken broth
• 1 green bell pepper, seeded and diced (i prefer red)
• 2 cups fresh tomatoes, chopped
• 1 (15 ounce) can garbanzo beans, well drained
• 1/2 cup raisins
• 1 large bay leaf
• 1 1/2 teaspoons dried thyme leaves
• 1 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/8 teaspoon black pepper
• 1 cup couscous (uncooked)
• salt, to taste
• chopped parsley (to garnish)

Recipe

• 1 coat dutch oven or large, heavy pot with cooking spray. cook chicken pieces over medium heat, turning frequently, until they begin to brown, with a slotted spoon, remove the chicken to medium bowl and set aside.
• 2 to same pot, add onion, garlic, oil, and 2 tablespoons broth. stir up any browned bits from bottom of pot. cook over medium heat, stirring frequently, 5-6 minutes or until onion is tender. if liquid begins to evaporate, add more broth.
• 3 return the chicken to the pot. add remaining broth, green pepper, tomato, garbanzos, raisins, bay leaf, thyme, cumin, allspice, cloves and black pepper. bring to a boil, reduce heat, and simmer, covered, 20-25 minutes or until chicken is tender. remove bay leaf and discard.
• 4 add couscous and stir to mix well. boil 2 minutes, covered. remove pot from heat; stir up any couscous sticking to bottom. allow mixture to stand 10-15 minutes, covered. add salt to taste, if desired.
• 5 arrange couscous on serving platter and top with chicken and sauce. garnish with parsley.