recipe found in Fitness Magazine, October 2011
1/4 cup sliced almonds
3/4 pound boneless, skinless chicken thighs, fat trimmed, cut into 1/2-inch pieces
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bunch scallions, white and light green parts only, thinly sliced
1 zucchini, cut in half lengthwise and thinly sliced
2 carrots, cut in half lengthwise and thinly sliced
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon turmeric
1 1/4 cups low-sodium chicken stock
1 large tomato, chopped
1/2 cup canned chickpeas, drained
1/2 lemon, zest peeled into 1/2-inch- thick strips, juice to taste
1/3 cup raisins
3/4 cup whole-wheat couscous
1/4 cup chopped parsley
1. Warm the oil in a Dutch oven over medium-high heat. Add the almonds; toast until golden, 2 minutes. Using a slotted spoon, transfer them to a bowl.
2. Season the chicken with the salt and black pepper, add to pot and cook until browned, 10 minutes. Using a slotted spoon, transfer chicken to a plate. Add the scallions, zucchini and carrots; cook 6 minutes. Mix in the cinnamon, cumin, coriander and turmeric; saute 1 minute.
3. Add the chicken stock, tomato, chickpeas, lemon zest and raisins; bring to a simmer. Return chicken to pot, cover and simmer 10 minutes. Using a slotted spoon, transfer chicken and vegetables to a serving bowl. Season with lemon juice. Cover and keep warm.
4. Add the couscous to the liquid remaining in pot, cover and turn off heat. Let rest 5 minutes; fluff couscous with a fork. Serve chicken and vegetables over couscous, garnished with almonds and parsley.
Karl's reaction: "The house smells really good. This looks awesome. I wish there were more raisins in this. Wait...is there curry in here?" So my husband hates Indian food and curry. There was no curry in here but for some reason he thought it tasted too Indian. Sigh.
My take: I liked this. Seemed like there could be more juice to it though, but I'd make again (without Karl being around).