Orange-Tomato Couscous with Chicken


  • 6 boneless, skinless chicken thighs (about 500 g), trimmed

  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 1/4 teaspoons ground cinnamon, divided
  • 1 1/4 teaspoons ground cumin, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 medium onion, thinly sliced
  • 400 g diced tomatoes, with juice
  • 400 g chickpeas, rinsed
  • 1 cup reduced-sodium chicken broth
  • 4 tablespoons chopped fresh cilantro, divided
  • 1 orange, scrubbed, halved and cut into 1/4-inch slices
  • 1 cup whole-wheat couscous


  1. Pat chicken thighs dry with a paper towel. Season with salt, pepper, 1/4 teaspoon cinnamon and 1/4 teaspoon cumin.

  2. Heat 1 tablespoon oil in a Dutch oven over medium heat. Add the chicken thighs and cook until browned, 3 to 4 minutes per side. Transfer to a plate and set aside.

  3. Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring occasionally until the onion is softened, about 2 minutes.

  4. Add the remaining 1 teaspoon each cinnamon and cumin and cook, stirring constantly, for 30 seconds. Add tomatoes and their juice, chickpeas, broth, 2 tablespoons cilantro and orange slices; bring to a simmer, stirring with a wooden spoon to scrape up any browned bits.

  5. Return the chicken and any collected juice to the pan; cover and cook over medium-low heat until the chicken is cooked through 5 to 10 minutes. Transfer the chicken to a clean plate.

Couscous with Cranberries and Almonds
Giant Couscous with Butternut Squash & Herbs

Leave a Reply

Your email address will not be published. Required fields are marked *


My Cart