The chicken in this delicious recipe is cooked in a broth with Moroccan spices, along with couscous, raisins, and almonds. I love that you only dirty one pot when cooking this recipe.
Finely slice the onion. Crush the garlic. Cut the sweet potato into cubes.
Remove the skin from the chicken and sprinkle with salt and pepper.
Heat the oil in a large pot and brown half of the chicken on all sides. Remove and repeat with the remaining chicken.
Return the chicken to the pot and add the onion, garlic, and spices. Stir until the chicken is coated in the spices and add enough chicken broth to cover it well.
Bring the pot to a boil and lower the heat slightly. Let it cook for 30 minutes.
Add the cubed sweet potato, raisins, almonds, and olives to the pot. Cover and cook for 10 more minutes or until the sweet potato and chicken are cooked.
Taste the sauce and season with salt and pepper. Add the package of couscous and cover.
Cook for 5 minutes (or the time indicated on the couscous package) and sprinkle with chopped parsley.
Serve with more raisins and sliced almonds
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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