Orange-Tomato Seared Chicken with whole-wheat cous cous
4 ea boneless, skinless chicken breasts, trimmed
1/4 tsp sea salt
1/4 tsp freshly ground pepper
1 1/4 tsp ground cinnamon, divided
1 1/4 tsp ground cumin, divided
2 tbsp extra-virgin olive oil, divided
1 ea medium onion, thinly sliced
1 ea 14-ounce can diced tomatoes, with juice
1 ea 15-ounce package chickpeas, simmered until tender, cooled
1 ea 10 ounce package sweet peas, simmered until tender, cooled
1 cup reduced-sodium chicken broth
4 tbsp chopped fresh cilantro, divided
1 ea orange, zested, peeled and cut into supremes
1 cup whole-wheat couscous
1. Pat chicken breasts 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 sauté pan over medium heat. Add the chicken breasts 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. Add the remaining 1 teaspoon each cinnamon and cumin and cook, stirring constantly, for 30 seconds.
4. Add tomatoes and their juice, chickpeas, broth, 2 tablespoons cilantro and orange zest; bring to a simmer, stirring with a wooden spoon to scrape up any browned bits. 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.
5. Bring the cooking liquid back to a boil; stir in couscous and place the chicken breasts on top of the mixture. Remove from heat, cover and let stand for 5 minutes before serving. Garnish with the remaining cilantro and orange supremes.Copyright © 2014, The Baltimore Sun