Moroccan Chicken

Serves: 4
Total Calories: 268


1 medium onion chopped
2 medium tomatoes chopped
juice of 1 large lemon
2 teaspoons olive oil
12 ounces boneless skinless chicken breast halves cut into bite sized pieces
1 (15-ounce) can garbanzo beans drained
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon black pepper
1 cup water
1 tablespoon olive oil
3/4 cup couscous


1. Chop the onion.
2. Chop the tomatoes.
3. Juice the lemon.
4. Heat the olive oil in a deep frying pan over medium-high heat. Add the chicken and cook about 2 minutes on each side.
5. Add all of the remaining ingredients, except the couscous, to the pan. Reduce the heat to medium-low and simmer 20 minutes, stirring occasionally.
6. About 10 minutes before the chicken is done simmering, prepare the couscous. Bring the water and oil to boil in a small pot. Add the couscous, stir quickly, and cover. Remove from the heat and let sit about 5 minutes.
7. Fluff the couscous with a fork before spooning some onto a plate and topping with the chicken mixture.

Nutritional Facts:

Serves: 4
Total Calories: 268
Calories from Fat: 86

This Moroccan Chicken recipe is from the Your Time to Cook Cookbook. Download this Cookbook today.

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