“Coo-coo” for Couscous with Caramelized Onions and Chicken

7:47 AM

Couscous is a staple in our house.  It’s fun for the kids because of its shape and you can add all sorts of flavors to it.  They don’t know that it’s better for them too.  I found this recipe before the kids to prove to my husband, then my boyfriend, that Couscous does have lots of flavor.
The great thing about this recipe is that it pleases all because it’s sweet for the kids and savory for the adults.
It’s even better that the meal contains no eggs, no nuts and no milk.  It’s super-tasty for those who have food allergies and are limited to what they can eat!
What You Will Need:
4 (about 2 lbs) boneless, skinless chicken breasts
1 (14.5 oz) can diced tomatoes
6 onions, chopped
1 onion, quartered
½ c low-salt chicken broth
1 (10 oz) pkg couscous, cooked (follow pkg directions)
What You Might Have at Home:
6 T olive oil
1 ½ T brown sugar
2 tsp ground cinnamon
¼ c lemon juice
1 tsp ground cumin
3/ 4 tsp ground ginger
½ tsp paprika
Large skillet
Food processor
Glass casserole
Large plate
1)      Puree quartered onion, lemon juice, cumin, ginger and paprika in food processor.  Add chicken to casserole.  Pour onion mixture over top and marinate in fridge for at least 30 minutes.
2)      Heat 4 T oil in large skillet.  Add 6 onions and cook over medium-high heat for 20 minutes.  Stir occasionally.  Reduce to medium and heat for another 10 mins.  Add sugar and cinnamon and cook another 5 minutes.  Keep warm.
3)      Wipe skillet clean.  Add remaining olive oil.  Add chicken mixture and cook chicken over medium heat for 3 mins a side.  Transfer to plate.
4)      Add tomatoes and broth to skillet, boil until thickened.  Reduce to simmer.  Add chicken to skillet and cook for another 15 mins.
5)      Plate couscous and top with chicken.  Add sauce and then onions overtop.
Article Source: “Spiced Chicken Couscous with Cinnamon OnionsBon Appétit, 2002

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  1. Looks delish..~! What kind of onions did you use for the 6? Red, white or something else?


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