Moroccan Chicken Over Couscous

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 8 chicken thighs
• 2 teaspoons ground cumin
• salt
• fresh ground pepper
• 2 tablespoons extra-virgin olive oil
• 2 cups chicken stock
• 1/4 cup chopped mint, plus extra whole leaves
• 3 tablespoons sliced kalamata olives
• 2 cups chicken stock
• 1 1/3 cups couscous
• 1/2 teaspoon salt

Recipe

• 1 1. to make the chicken: rub the chicken thighs with cumin and a generous sprinkling of salt and pepper.
• 2 2. in a large, high-sided skillet, heat the olive oil over medium-high heat. add the chicken thighs and brown the skin, 7 to 10 minutes per side.
• 3 3. add the 2 cups of chicken stock. bring to a boil, then cover and reduce the heat to medium-low; allow the stick to simmer 20 minutes.
• 4 4. add the chopped mint and the sliced or chopped olives. continue cooking 15 to 20 minutes, or until the chicken is tender.
• 5 5. remove the lid, increase the heat to high, and reduce the sauce 3 to 5 minutes, until slightly thickened. add additional salt if desired.
• 6 6. to make the couscous: in a medium saucepan, heat the 2 cups of chicken stock until just boiling, add the couscous and salt and cover. remove from the heat and let stand 5 minutes. fluff with fork.
• 7 7. serve the couscous on a plater with the chicken on top. spoon the sauce over it and garnish with mint leaves.