Ingredients
- 1 cup of couscous
- 4 skinless, boneless chicken breasts, cut into 1-inch pieces
- 1/8 tsp cayenne pepper
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/2 tsp ground cumin
- 1 tsp turmeric
- Pinch of Sea Salt
- 1 Tbsp olive oil
- 1 onion, finely chopped
- 4 finely chopped garlic cloves
- 2 cups unsalted chicken stock
- 1/4 cup of raisins
- 2 Tbsp slivered almonds
Directions
- In a bowl mix chicken pieces with cayenne pepper, cloves, cinnamon, cardamom, cumin, and turmeric.
- Toss chicken to coat with spices. Let them stand at room temperature for at least 30 minutes.
- Mix couscous in a separate bowl with raisins, pour in 1 cup of boiling water.
- Cover the bowl and let stand for at least 5 minutes.
- Heat the oil in a large, heavy-bottomed skillet over medium heat.
- Add the onion and garlic and saute, stirring constantly, for about 3 minutes.
- Sprinkle salt over the chicken and add the pieces to the skillet and saute, stirring frequently for about 5 minutes.
- Pour the stock over the chicken and bring to a boil.
- Immediately drain the chicken and onions - reserve the liquid in a separate bowl.
- Fluff the couscous and raisin mixture with a fork and transfer it to a serving platter.
- Place the chicken in the center of the wreath.
- Drizzle the stock on top and sprinkle with slivered almonds.