Skillet Moroccan Chicken
"Couscous" with Almonds, Raisins, and Cilantro
Ingredients
- 6 chicken cutlets (about 2 lb)
- 2 Tbsp olive oil
- 4 cloves garlic, minced
- 2 pints grape tomatoes
- 1 cup chicken broth
- 2 tsp garam masala
- 3 Tbsp chopped fresh mint
- 6 Tbsp plain Greek yogurt
Instructions
- Sprinkle chicken lightly with salt and pepper. Cook, in batches, in hot oil in a large skillet over medium-high heat 3 minutes per side or until browned. Remove from skillet.
- Add garlic to skillet; cook 30 seconds or until fragrant. Add tomatoes; cook 1 to 2 minutes. Add broth and garam masala; cook 5 minutes.
- Return chicken to skillet; cook 5 minutes or until sauce is reduced by half and chicken is done. Stir in mint. Serve with yogurt.
Side Dish Ingredients
- 1 (16-oz) pkg cauliflower crumbles (such as Green Giant)
- 3 Tbsp sliced almonds, coarsely chopped
- 2 cloves garlic, pressed
- 1½ Tbsp olive oil
- ¼ cup golden raisins
- ¼ cup chopped fresh cilantro
Side Dish Instructions
- Preheat oven to 400°F. Combine cauliflower, nuts, garlic, oil, and desired amount of salt and pepper on a large rimmed baking sheet. Bake 20 minutes or until browned, stirring once.
- Stir raisins and cilantro into "couscous" mixture before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
275
|
93
|
368
|
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