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Moroccan Chicken and Couscous

Adapted from Woman’s Day magazine, February 12, 2008
This one-pot entrée takes only 30 minutes to prepare.
Serves 5
2 Tsp Ellyndale Organics™ Extra Virgin Olive Oil*
1/4 tsp. salt
4 boneless, skinless chicken thighs, each cut into 3 pieces
1 can (14 1/2 oz.) chicken broth
1 can (14 1/2 oz.) diced tomatoes with garlic and onion
1 lb. cubed fresh butternut squash
1/2 cup raisins
2 tsp. ground cumin
1 tsp. cinnamon
1 tsp. paprika
1 cup NOW Real Food® Organic Whole Wheat Couscous*
1 cup frozen peas
  1. Heat oil in large, deep skillet over medium-high heat. 
  2. Sprinkle chicken with salt and cook 5 minutes, turning once, until browned. 
  3. Add broth, tomatoes, squash, raisins, cumin, cinnamon, and paprika. 
  4. Bring to boil; cover and reduce heat. 
  5. Simmer 15 minutes or until chicken is tender.
  6. Stir in couscous and peas and bring to a boil.
  7. Cover, remove skillet from heat and let stand 5 minutes.
Per serving:
347 calories
20g protein
58g carbohydrate
7g fiber
5g fat (1g sat. fat)
45 mg. cholesterol
752 mg. sodium

*NOW items available at your local health food store

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