Moroccan Chicken with Almond and Couscous
A flavorful and spicy Moroccan dish made with chicken, almonds, and couscous, perfect for a weeknight dinner.
Ingredients
- ●1 1/2 pounds chicken breastboneless and skinless
- ●1 cup sliced almondunsalted
- ●1 cup couscousdried
- ●2 tablespoons icelandic salted butter
- ●1/4 cup chopped fresh parsley
- ●2 teaspoons grated ginger
Instructions
- 1
Heat the oven to 400°F (200°C).
- 2
Season the chicken with salt and pepper.
- 3
In a large skillet, heat 1 tablespoon of butter over medium-high heat. Add the chicken and cook until browned, about 5 minutes per side.
- 4
Transfer the chicken to a baking dish and set aside.
- 5
In the same skillet, add the remaining 1 tablespoon of butter. Add the sliced almonds and cook until toasted, about 3-4 minutes.
- 6
Add the grated ginger to the skillet and cook for 1 minute.
- 7
Add the couscous to the skillet and cook for 2-3 minutes, stirring constantly.
- 8
Add 2 cups of water to the skillet and bring to a boil.
- 9
Reduce the heat to low and cover the skillet with a lid.
- 10
Simmer the couscous for 5 minutes, or until the liquid has been absorbed.
- 11
Serve the chicken on top of the couscous, garnished with chopped parsley and toasted almonds.
- 12
Serve hot and enjoy!