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Moroccan Lemon Chicken with Couscous and Golden Raisins

Sautéed chicken breast seasoned with ras al hanout and lemon. Served with kale, Kalamata olives and couscous with golden raisins.
Difficulty: Medium
Time: 35-40 Minutes

Ras al hanout is a spice blend that is used in Moroccan cuisine. The blend usually has more than a dozen different spices in it including, but not limited to, cardamom, cinnamon, ginger, allspice, coriander, turmeric, nutmeg, clove and cumin. It is used in many different savory dishes and is great with meat and fish as well as in couscous and rice.

Ingredients
Pearl couscous
Parsley
Vegetable Broth Base
Ras al hanout
Golden raisins
Kalamata olives
Lemon
Kale
Garlic
Chicken breasts
Butter

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Sear To cook the surface of meat very quickly with intense heat.
Zest The peel of, or grating of a citrus peel for flavor.

What you need

Small pot with lid

Large sauté pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Rinse and dry all produce. Remove parsley from stem and chop. Remove center stem from kale and chop. Slice the Kalamata olives. Mince the garlic. Zest the lemon, then juice. Mix the vegetable broth base with 1 1/2 cups of warm water. Remove chicken from the package and pat dry then season all over with the ras al hanout.

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Step 2: COOK THE COUSCOUS

In a small pot with a lid bring the vegetable broth to a boil and add the couscous. Reduce the heat to low, cover and cook for 10-15 minutes until all of the liquid has been absorbed. While the couscous is cooking move on to sear the chicken (step #3).

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Step 3: SEAR THE CHICKEN

In a large sauté pan over medium heat add 1 Tbsp. of oil. Season each chicken breast with a pinch of salt. When hot, add the chicken to the pan and sear on one side for 3 minutes then flip.

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Step 4: COOK THE VEGETABLES

Right after you flip the chicken breasts, slide them to the side of the pan and add the butter. When hot and melted add in the kale, garlic and Kalamata olives. Drizzle in 1 Tbsp of the lemon juice all over kale and chicken breasts. Sauté for 3-4 minutes until bright green and slightly wilted.

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Step 5: FINISH THE COUSCOUS

When the couscous is done remove from the heat and fold in the golden raisins, lemon zest and the parsley. Season with a pinch of salt and pepper.

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Step 6: PLATE YOUR DISH

Divide the couscous between 2 bowls. Add the kale and Kalamata olives on top and then add the chicken breast either whole or sliced. Enjoy!