Vibrant Moroccan-Spiced Chicken and Couscous Skillet

Ingredients

• 1 pounds chicken thighs, boneless, skinless
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper
• 1 cup couscous
• 1 cups chicken broth, low-sodium
• 1 large red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup raisins
• 1 cup fresh cilantro, chopped
• 1 lemon juice
• to taste salt and pepper

Method

1. 01
   In a small bowl, combine the cumin, coriander, cinnamon, cayenne, salt, and pepper. Rub this spice mixture evenly over the chicken thighs.
2. 02
   Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook until browned on both sides, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.
3. 03
   In the same skillet, add the diced red bell pepper and cook until softened, about 3 minutes.
4. 04
   Add the cherry tomatoes and raisins to the skillet, cooking for an additional 2 minutes until the tomatoes start to soften.
5. 05
   Pour in the chicken broth and bring to a simmer. Stir in the couscous, then nestle the chicken thighs back into the skillet, covering them with the couscous and broth.
6. 06
   Cover the skillet with a lid and reduce the heat to low. Cook for 10 minutes until the couscous is tender and the chicken is cooked through.
7. 07
   Remove the skillet from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
8. 08
   Uncover the skillet and sprinkle with fresh cilantro and a squeeze of lemon juice before serving.