1/2 tsp Salt, Bulk
1/4 tsp Spice, Pepper, Cayenne
1 tsp Spice, Ginger, Ground
1 tsp Spice, Cumin, Ground
1 tsp Spice, Cinnamon, Ground
3/4 pound Chicken, Breast, 3 oz, Raw
2 tbsp Nuts, Almonds, Slivered, Blanched
2 tbsp Oil, Olive
1/2 each Onions, Red, Fresh, Chopped, Fine
1/4 cup Carrots, Fresh, Diced
1 each Garlic Cloves, Peeled, Fresh
1-1/2 cup chicken broth, Boiling
1 cup Couscous, Whole Wheat, Israeli, Dry
1/2 cup Beans, Garbanzo, Cooked
4 ounce Tomatoes, Fresh, Chopped
8 ounce Squash, Zucchini, Fresh, Diced, 1/4"
2 tbsp Juice, Lemon, Fresh
Toast the slivered almonds.
In a bowl, combine salt, cayenne pepper, ginger, cumin, and cinnamon. Coat the chicken with the spices.
In a large skillet over medium-high heat, add oil. Cook the chicken for 3 to 5 minutes per side. Remove the chicken and keep warm. (optional, dice chicken)
Saute the onion, remaining spices, carrots, zucchini and garlic for 5 to 8 minutes, or until softened. Add broth and bring to a boil, stirring to combine. Turn off the heat, add the tomato, couscous, garbanzo beans, and lemon juice and stir to combine. Return the chicken to the skillet, cover, and let stand for 5 minutes. Fluff the couscous and sprinkle with almonds.
Portion Size: 1 1/2 cup
Presented By: Chef Mark McKinney
Date: June 19, 2014