Sunday Dinner: Moroccan Chicken with Pine Nut Couscous

The inspiration in theory:   

the Kingdom of Morocco

African magic

colorful bazaars

the sandy seas of the Sahara

Casablanca

The inspiration in reality:

Everyday With Rachael Ray (August 2009)

Moroccan Skillet Chicken with Pine Nut Couscous

1 T paprika

2 t turmeric

2 t ground coriander

2 t ground cumin

1/2 t cinnamon

2 lbs chicken (boneless, skinless, cut into 2" pieces)

2 T extra virgin olive oil

1 large onion (thinly sliced)

4 cloves garlic (crushed)

2 lemons (1 thinly sliced, 1 juiced)

2 1/2 c chicken stock

1 c green olives (pitted)

1 T butter

1/4 c pine nuts, toasted

1 c flat-leaf parsley

In a large bowl, mix together the first five spices. Add the chicken and toss to coat. Word to the wise: don't use your hands unless you're alright with fingers stained sunshine yellow.

In a large skillet, heat the oil then add the chicken until browned (4 minutes). Add the onion, garlic and sliced lemon; season with salt and pepper. Cook until the onion softens (7 minutes). Add 1 cup chicken stock, olives and lemon juice. Remove from heat and season with salt and pepper.

In a medium saucepan, bring remaining 1 1/2 cups chicken stock and butter to a boil. Stir in couscous, cover and turn off the heat. Let stand for five minutes then fluff with a fork; stir in toasted pine nuts.

To serve, spoon the chicken and sauce over a bed of couscous and top with parsley.

Serves 6