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Cinnamon-Infused Spiced Chicken Couscous Delight

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Ingredients

Adjust Servings:
6 tablespoons olive oil
6 cups chopped onions
1 1/2 tablespoons brown sugar
2 teaspoons ground cinnamon
1 small onion, quartered
1/4 cup fresh lemon juice
1 teaspoon ground cumin
3/4 teaspoon ground ginger
1/2 teaspoon sweet paprika
4 boneless skinless chicken breast halves
1 1/2 cups canned diced tomatoes, undrained
1/2 cup fat-free low-sodium chicken broth
1/4 cup fresh cilantro, chopped
1 (10 ounce) package couscous, freshly cooked

Nutritional information

730.4
Calories
221 g
Calories From Fat
24.6 g
Total Fat
3.8 g
Saturated Fat
75.5 mg
Cholesterol
170.4 mg
Sodium
89.8 g
Carbs
9.7 g
Dietary Fiber
18.2 g
Sugars
38.4 g
Protein
588g
Serving Size

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Cinnamon-Infused Spiced Chicken Couscous Delight

Features:
    Cuisine:

    I was a little nervous about the cinnamon onions so halved the amount of cinnamon and this worked well for us. It was such an easy recipe to put together. I also added a chopped red pepper. I sampled this for lunch and know now that dinner will be greatly enjoyed.

    • 125 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Spiced Chicken Couscous With Cinnamon Onions, The cinnamon caramelized onions perk up an already great couscous Passive time includes 30-60 minute marinade time , I was a little nervous about the cinnamon onions so halved the amount of cinnamon and this worked well for us It was such an easy recipe to put together I also added a chopped red pepper I sampled this for lunch and know now that dinner will be greatly enjoyed , I loved the cinnamon onions and I liked the chicken and spices on it, but I don’t think they went well together


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    Steps

    1
    Done

    Heat 4 Tbs Oil in a Heavy Large Skillet Over Medium High. Add Chopped Onions and Stir to Coat. Season With Salt. Saute 20 Minutes Stirring Occasionally. Reduce Heat to Medium and Cook Until Onions Are Very Soft, Stirring Frequently About 10 Minutes.

    2
    Done

    Stir in Cinnamon and Brown Sugar. Saute Until Onions Are Brown About 5 Minutes (may Be Made 1 Day Ahead).

    3
    Done

    Coarsely Puree Quartered Onion, Lemon Juice, Cumin, Ginger and Paprika in Blender. Pour Into Heavy Resealable Plastic Bag. Add Chicken, Turn to Coat. Refridgerate 30 Minutes, Up to an Hour.

    4
    Done

    Heat Two Tsp Oil in Another Large Skillet Over Medium. Add Chicken With Marinade, Cook 3 Minutes Each Side or Til Brown. Transfer to Plate. Add Tomatoes and Broth to Skillet, Boil Until Sauce Thickens, About 6 Minutes. Return Skillet to Skillet, Spoon Sauce Over. Reduce Heat, Cover and Simmer 15 Minutes. Transfer to Plate and Tent With Foil.

    5
    Done

    Boil Sauce Until Slightly Thickened, About 3 Minutes. Stir in Cilantro, Season With Salt and Pepper.

    6
    Done

    Rewarm Cinnamon Onions, Mound Couscous on 4 Plates. Top With Chicken, Sauce and Onions. Serve.

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    Elora Bailey

    Baking prodigy whipping up delectable pastries and desserts with precision.

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