6 small bone-in chicken breast halves, skinned ( 3 pounds total)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
6 carrots, pealed and sliced
2 large onions, halved and thinly sliced
2 cloves garlic, mined
1 (14 ounce) can reduced sodium chicken broth
1/4 cup tomato paste
2 tablespoons lemon juice
1/3 cup dried apricots, coarsely chopped
1/3 cup raisins
3 cups hot cooked couscous
3 tablespoons pine nuts, toasted
Fresh cilantro sprigs
Sprinkle chicken with salt and pepper. In large Dutch oven, heat oil over medium-high heat. Brown chicken in hot oil. Remove chicken. Add cumin, ginger and cinnamon to pan. Cook and stir for 2 minutes. Add carrots, onions, and garlic to spices in pan. Cook over medium heat for 5 minutes, stirring occasionally. Add broth, tomato paste, and lemon juice. Stir to combine. Return browned chicken to pan. Sprinkle with apricots and raisins. Bring to boil. Reduce heat. Cover; simmer 35-40 minutes or until chicken is no longer pink and vegetables are tender. Serve in shallow bowls with couscous. Sprinkle with pine nuts and cilantro. Makes 6 servings.
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