Moroccan Chicken

(My picture didn't capture how orange it turns out)

So I took Johns favorite meal and tweaked it.
The original involves garbanzo beans, lentils, and brown rice.
I tried it this time with chicken and couscous.
This does two things.
Just generally changes things up a bit AND incorporates pasta, so I can send it to Presto Pasta Nights
(This week is Tandy, at Lavender and Lime)

You could also thicken the liquid with cornstarch and serve over couscous, quinoa, or brown rice.

3 Tbsp unsalted butter

1 lb boneless skinless chicken breasts

1/2 medium onion, finely chopped

1/2 celery stalk, finely chopped

2 cloves garlic, minced

3/4 c. vegetable broth

1 c. chicken broth

1 can petite diced tomatoes, undrained

1 Tbsp lemon juice

1/2 tsp or 1/2 of 1 cube of chicken bouillon, crushed fine

1/2 tsp. each sweet paprika, turmeric, ground ginger, ground coriander

1/4 tsp. each ground nutmeg, black pepper, granulated garlic

1/8 tsp. cinnamon (scant)

pinch cloves

2 Tbsp finely chopped fresh cilantro

10 oz couscous

Greek Yogurt (optional)

Combine the paprika, turmeric, ginger, coriander, nutmeg, black pepper, granulated garlic, cinnamon and cloves. Trim the fat from the chicken and cut in half lengthwise. Sprinkle the chicken lightly with the seasonings and a little salt, leaving about half of the mixed seasonings.

Heat the butter in a large skillet. Add the seasoned chicken and cook on both sides until browned. Add the onion, celery, and fresh garlic. Saute until translucent.

Add broths, tomatoes, lemon juice, and seasonings. Simmer, covered, for about 10 minutes on low to combine the flavors. Stir in the cilantro and then couscous and stir really quick to make sure the couscous is in the liquid. Cover and remove from heat. Let stand 5 minutes.

(I love the colors of all the spices together, again though the colors are not as vivid as real life)

And John brought me flowers