20 Minute North African Chicken With Couscous And Feta Yogurt SauceThe following recipe is my contribution to the Culinarty original recipe event. Drop by and share one of your original recipes! Fast Flavors of North Africa.....
Since I'm in the middle of a family reunion, I'm getting a ton of honest Pennywise feedback from my relatives. Four of my grown-up nieces requested more recipes for lightening-fast suppers. They're all in the throes of raising small children, and unanimously bemoaned the 6 o'clock crunch. This recipe is for them, and for anyone else that is forced to get dinner on the table without a lot of pomp or ceremony.
I can make this recipe easily in less than 20 minutes, but it might take you a couple extra minutes your first time out. Once you've made it a couple of times, you'll be able to eyeball what you need. Fast is not its only virtue; it's healthful, beautiful, and exotically delicious. And as always, I've got your back for leftovers. Make some extra chicken and yogurt sauce and in a couple of days, we'll make some incredible Moroccan wraps.
20 minute North African Chicken with Couscous and Feta Yogurt Sauce
Estimated Cost: $8.00 for four servings
1 lb. boneless skinless chicken breasts1/2 cup salsa or tomato sauce(It's excellent with Fire Roasted Tomato Salsa)1 teaspoon each paprika, cumin, and garlic powder1/2 teaspoon each salt and pepper1/8 teaspoon each cinnamon and cloves2 tablespoons olive oil, divided1 cup chicken broth1 cup couscous1/2 cup raisins, apricots, dried cranberries, or dates1/3 cup sliced almonds1/2 cup halved grape tomatoes 1/2 cup plain yogurt1/2 cup crumbled feta cheese1/4 cup chopped fresh mint, basil, or cilantro-or a combinationJuice of 1/2 lemonPreheat the broiler. Line a cookie sheet with foil. Dip chicken in salsa and sprinkle with spices on both sides. Pour any of the extra salsa over the chicken. Drizzle with 1 tablespoon olive oil. Broil for about 5 minutes on each side, 10 minutes total. Let rest for a few minutes, and thinly slice. Meanwhile, in a medium microwaveable bowl, bring chicken broth to a boil. Add couscous and raisins. Cover and let stand for five minutes; stir in almonds and tomatoes. In a separate small bowl, combine remaining 1 tablespoon olive oil, yogurt, feta, mint and lemon juice. Season to taste with salt and pepper. To serve, divide couscous between four bowls. Add chicken slices, a dollop of yogurt sauce and a sprig of herbs. Coming Tomorrow:
Cumin Toasted Tortilla Chips and Pantry Hummus