This really is among my top 5 favorite recipes. I love the sweet flavor that’s thrown in there with the cinnamon and the raisins, and the couscous is out of the ordinary. And not only is the taste pleasing, it’s a really colorful and impressive dish. So make sure to prepare it when you have guests coming over! They’ll love it.
Prep time = 10-15 minutes
Total time = 40 minutes.
Serves 4 (but, if you’re a hearty eater like me, you may want to increase each ingredient so you’ll have four “good helpins” or enough for two folks to have leftovers the next day)
Ingredients:
- 2 teaspoons olive oil
- 4 boneless, skinlless chicken thighs, cut into bite-sized pieces
- 1/4 teaspoon salt
- 1 can (14.5 oz) chicken broth
- 1 can (14.5 oz) of Rotels (diced tomatoes with chilies, garlic & onion)
- 1 package (1 lb) of cubed, fresh butternut squash – that’s about half of a squash if you want to buy it and cube it yourself (don’t cook the skin/rind!)
- 1/2 cup raisins
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 1 cup plain couscous
- 1 cup frozen peas
Directions
- Heat oil in large deep skillet over medium-high heat. Sprinkle chicken with salt and cook 5 minutes, turning once, until browned.
- Add broth, Rotels, squash, raisins, cumin, cinnamon, and paprika. Bring to a boil; cover and reduce heat. Simmer for 15 minutes or until chicken is tender.
- Stir in couscous and peas. Bring to a boil. Cover, remove from heat and let stand 5 minutes. Fluff with a fork and serve.
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