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Orange-Tomato Seared Chicken with Whole Wheat Cous Cous

Orange-Tomato Seared Chicken with whole-wheat cous cous

Serves 4


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