Ingredients

The following ingredients have 8 Servings
  • 3 tablespoon Moroccan spice blend (recipe below)
  • 4 chicken breasts ( about 1 1/2 lbs, boneless and skinless)
  • 2 tablespoon olive oil
  • 1 large onion (chopped)
  • 5 cloves garlic (minced)
  • 1/2 cup golden raisins
  • 14 ounce chickpeas ((1 can) drained and washed)
  • 14 ounce fire roasted tomatoes ((1 can))
  • 3 cups chicken broth (low sodium)
  • 1 cup pearl couscous (dry)
  • 4 cups kale (rinsed and roughly chopped)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon allspice
  • 1 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon cardamom

Instruction

  • Preheat oven to 375 F degrees.
  • Combine all the Moroccan spice blend ingredients together. The recipe should yields about 8 to 9 tsp or about 3 tbsp. 
  • Season the chicken breasts with 2 tbsp of the Moroccan spice blend thoroughly. Use more as preferred.
  • In a large Dutch Oven or a oven safe pot, heat the olive oil over medium-high heat. When the oil is hot add the chicken breasts and sear on both sides until browned, about 2 to 3 minutes per side. The chicken will not be cooked through at all, it will just be crispy on the outside. Transfer the chicken from the pot to a plate and set aside.
  • Add the onion and garlic to the pot and saute for about 3 minutes until onion softens and becomes translucent and garlic is aromatic. add the remaining 1 tbsp of the Moroccan spice blend and stir. 
  • Add the golden raisins, chickpeas, fire roasted tomatoes, chicken broth, couscous and stir well. Gently stir in the kale. Bring to a boil, then add the chicken breasts back.
  • Cover the pot with a lid and place in the oven. If your pot doesn't have a lid, cover with aluminum foil. Cook in the oven for 30 minutes with the lid on, then remove the lid and cook for an additional 30 minutes.