Moroccan Style Chicken with Spinach Cilantro Couscous

This dish takes the mundane chicken dinner to a whole new level. We had our usual Friday get together with Sia’s friend, her sisters and their Mom. It started off as a pizza party and as far as the kids are concerned, that is what we should serve every week. Most times I don’t feel like ordering pizza and would rather cook something at home.

So when the day came, I decided to make a chicken dish- something different (I usually say that in my mind- I really do). I was either watching  or reading something- I can’t remember, but Moroccan chicken came up. That was it- I couldn’t think of anything else. I bought the chicken and – everything else was in the house. Couscous comes to mind when I think Moroccan food. Instead of making a salad on the side, I decided to make a spinach and cilantro sauce and cooked the couscous in it. The colors were amazing- the orangish red chicken against the light green couscous was beautiful. The taste wasn’t so shabby either.

We all enjoyed the chicken with the couscous and some red wine- yes I am drinking wine- just on the weekends for now and Friday is part of the weekend. I do plan to incorporate wine back into the week but since I am doing a cleanse, I feel I should detox and stay away from it for a while. I digress- the evening was very enjoyable and delicious!

• 2 tablespoons white whole-wheat flour
• 1 teaspoon salt
• 1½ pounds skinless boneless chicken thighs
• 1 tablespoon olive oil
• 1 large white onion, sliced thin
• 3 garlic cloves, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• ½ teaspoon schug (hot red pepper mix)
• 2 teaspoons salt
• 1 (16 ounce) can tomato sauce
• 1 tablespoon honey
• ½ cup golden raisins
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1/3 cup slivered almonds
• ½ cup cilantro, chopped

Toss the flour and salt with the chicken in a bag to coat. Heat a non-stick skillet with the olive oil and brown the chicken on both sides, about 4 minutes each. Transfer to a plate.
Add the onion and garlic and sauté for 5 to 6 minutes on medium heat. Add cinnamon, ginger, cumin, schug and salt. Add the tomato, honey, raisins, chickpeas and chicken. Simmer for about 20 minutes, until the chicken is tender. Sprinkle the almonds and cilantro. Serve with couscous.

Spinach Cilantro Couscous

• 1 cup baby spinach
• 1/2 cup cilantro
• 1 garlic clove
• 1 green onion

Blend the spinach, cilantro, garlic and onion with some water until a smooth paste is formed. Keep aside.

• 1 cup whole wheat couscous
• 1 cup chicken broth
• 1/2 cup spinach paste
• 1 teaspoon salt
• 1 tablespoon olive oil

Heat a medium sized saucepan and add the oil. Add the spinach paste and saute for a minutes on medium high heat. Add the chicken broth and salt. Bring to a boil and add the couscous and place the lid and turn the heat off. Fluff the couscous in 5 minutes once it is cooked.