Spiced Chicken Couscous with Cinnamon Onions Recipe

Name: Spiced Chicken Couscous with Cinnamon Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons olive oil; 6 cups chopped onions; 1 1/2 tablespoons (packed) golden brown sugar; 2 teaspoons ground cinnamon; 1 small onion, quartered; 1/4 cup fresh lemon juice; 1 teaspoon ground cumin; 3/4 teaspoon ground ginger; 1/2 teaspoon Hungarian sweet paprika; 4 skinless boneless chicken breast halves; 1 1/2 cups canned diced tomatoes, undrained; 1/2 cup low-salt chicken broth; 1/4 cup chopped fresh cilantro; 1 10-ounce package couscous, freshly cooked

Servings: persons

6 tablespoons olive oil
6 cups chopped onions
1 1/2 tablespoons (packed) golden brown sugar
2 teaspoons ground cinnamon
1 small onion, quartered
1/4 cup fresh lemon juice
1 teaspoon ground cumin
3/4 teaspoon ground ginger
1/2 teaspoon Hungarian sweet paprika
4 skinless boneless chicken breast halves
1 1/2 cups canned diced tomatoes, undrained
1/2 cup low-salt chicken broth
1/4 cup chopped fresh cilantro
1 10-ounce package couscous, freshly cooked

1
Heat 4 tablespoons oil in heavy large skillet over medium-high heat.
2
Add chopped onions and stir to coat.
3
Season with salt.
4
Saute 20 minutes, stirring occasionally.
5
Reduce heat to medium and cook until onions are very soft, stirring frequently, about 10 minutes.
6
Stir in sugar and cinnamon; saute until onions are brown, about 5 minutes.
7
(Cinnamon onions can be made 1 day ahead.
8
Cover and refrigerate.)
9
Coarsely puree quartered onion, lemon juice, cumin, ginger, and paprika in blender.
10
Pour into heavy-duty resealable plastic bag.
11
Add chicken; seal bag and turn to coat.
12
Refrigerate chicken for at least 30 minutes and up to 1 hour.
13
Heat 2 tablespoons oil in another large skillet over medium heat.
14
Add chicken with marinade; cook until chicken is brown, about 3 minutes per side.
15
Transfer to plate.
16
Add tomatoes with juices and broth to skillet; boil until sauce thickens, about 6 minutes.
17
Return chicken to skillet; spoon sauce over.
18
Reduce heat, cover, and simmer until chicken is cooked through, about 15 minutes.
19
Transfer chicken to plate and tent with foil.
20
Boil sauce until slightly thickened, about 3 minutes.
21
Stir in cilantro.
22
Season to taste with salt and pepper.
23
Rewarm cinnamon onions.
24
Mound couscous on 4 plates.
25
Top with chicken, sauce, and onions and serve.

622

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 tablespoons olive oil, 6 cups chopped onions, 1 1/2 tablespoons (packed) golden brown sugar, 2 teaspoons ground cinnamon, and more.

Yes, Spiced Chicken Couscous with Cinnamon Onions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spiced Chicken Couscous with Cinnamon Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions