Ingredients

The following ingredients have 4 Servings
  • 8 chicken thighs
  • 3 lemons (juiced)
  • 3 tsp garlic
  • ½ tsp. cinnamon
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp white pepper
  • 2 tsp. salt
  • ¼ c. olive oil (+ 2 Tbsp.)
  • 2 medium sweet potatoes
  • 2 bell peppers
  • 1 medium red onion
  • 1 cup chicken broth
  • 2 Tbsp. butter
  • 1 cup chopped parsley
  • 1 cup couscous
  • ½ tsp. salt
  •  optional toppings:  tahini, tabbouleh, and hummus

Instruction

  • Preheat oven to 425 degrees.
  • Combine cumin, cinnamon, white pepper, paprika, garlic, 1/4 c. olive oil, and lemon juice in a large bowl.
  • Tenderize the chicken thighs, cut in small pieces, and place them in marinade. Refrigerate and marinate for at least an hour.
  • Chop vegetables into large chunks and add them to the chicken marinade.
  • On a large bakig sheet, evenly drizzle the remaining olive oil. Spread the chicken and vegetables over the oil.  Bake for 20-30 minutes.
  • In a lage sauce pan, bring broth, butter, and salt to a boil. Add couscous, stir, and cover for 5 minutes. When cooked,fluff with fork.
  • Place the cooked couscous in a bowl; add chopped parsley.
  • Remove veggies and chicken from oven.
  • Cut chicken into thin strips, and quickly fry in a hot pan for a few minutes, just long enough to sear the outside.
  • Evenly divide couscous on 4-5 plates; add the chicken and vegetables and serve! Optional to serve with  tahini, tabbouleh, and hummus.