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Categories:
olive oil onions brown sugar ground cinnamon onion lemon juice ground cumin ground ginger sweet paprika chicken tomatoes chicken broth fresh cilantro couscous
Viewed: 32 - Published at: 8 years agoIngredients
- 6 tablespoons olive oil
- 6 cups chopped onions
- 1 12 tablespoons brown sugar
- 2 teaspoons ground cinnamon
- 1 small onion, quartered
- 14 cup fresh lemon juice
- 1 teaspoon ground cumin
- 34 teaspoon ground ginger
- 12 teaspoon sweet paprika
- 4 boneless skinless chicken breast halves
- 1 12 cups canned diced tomatoes, undrained
- 12 cup fat-free low-sodium chicken broth
- 14 cup fresh cilantro, chopped
- 1 (10 ounce) package couscous, freshly cooked
Method
- Heat 4 tbs oil in a heavy large skillet over medium high.
- Add chopped onions and stir to coat.
- Season with salt.
- Saute 20 minutes stirring occasionally.
- Reduce heat to medium and cook until onions are very soft, stirring frequently about 10 minutes.
- Stir in cinnamon and brown sugar.
- saute until onions are brown about 5 minutes (may be made 1 day ahead).
- Coarsely puree quartered onion, lemon juice, cumin, ginger and paprika in blender.
- Pour into heavy resealable plastic bag.
- Add chicken, turn to coat.
- Refridgerate 30 minutes, up to an hour.
- Heat two tsp oil in another large skillet over medium.
- Add chicken with marinade, cook 3 minutes each side or til brown.
- Transfer to plate.
- Add tomatoes and broth to skillet, boil until sauce thickens, about 6 minutes.
- Return skillet to skillet, spoon sauce over.
- Reduce heat, cover and simmer 15 minutes.
- Transfer to plate and tent with foil.
- Boil sauce until slightly thickened, about 3 minutes.
- Stir in cilantro, season with salt and pepper.
- Rewarm cinnamon onions, mound couscous on 4 plates.
- Top with chicken, sauce and onions.
- Serve.
