• Ingredients: 27
  • Serves: 4

Spiced chicken couscous with cinnamon onions with 10-ounce package couscous, freshly cooked.


  • 1 10-ounce package couscous, freshly cooked

For stuffing

For veal

  • Special equipment: a carpet, darning, or upholstery needle; kitchen string

For condiments

  • 2 limes, cut into wedges
  • 1 head Boston lettuce, leaves separated
  • 12 fresh mint leaves, thinly sliced
  • 3 scallions, thinly sliced crosswise
  • 1/4 cup salted dry roasted peanuts
  • 1 carrot, shredded

For salad

  • Special equipment: an instant-read thermometer



  • Mix of large and tiny white roses and fresias

Berry compote


  1. Step 1 Heat 4 tablespoons oil in heavy large skillet over medium-high heat. Add chopped onions and stir to coat.

    For this step you will need

  2. Step 2 Season with salt. Sauté 20 minutes, stirring occasionally. Reduce heat to medium and cook until onions are very soft, stirring frequently, about 10 minutes.

    For this step you will need

  3. Step 3 Stir in sugar and cinnamon; sauté until onions are brown, about 5 minutes. (Cinnamon onions can be made 1 day ahead.

    For this step you will need

  4. Step 4 Coarsely puree quartered onion, lemon juice, cumin, ginger, and paprika in blender. Pour into heavy-duty resealable plastic bag.
  5. Step 5 Add chicken; seal bag and turn to coat. Refrigerate chicken for at least 30 minutes and up to 1 hour.
  6. Step 6 Heat 2 tablespoons oil in another large skillet over medium heat. Add chicken with marinade; cook until chicken is brown, about 3 minutes per side.

    For this step you will need

  7. Step 7 Transfer to plate. Add tomatoes with juices and broth to skillet; boil until sauce thickens, about 6 minutes.
  8. Step 8 Return chicken to skillet; spoon sauce over. Reduce heat, cover, and simmer until chicken is cooked through, about 15 minutes.
  9. Step 9 Transfer chicken to plate and tent with foil. Boil sauce until slightly thickened, about 3 minutes.

Nutrition information

Calories 841 Carbohydrates 84 g (28%)
Fat 28 g (42%) Protein 63 g (126%)
Saturated Fat 4 g (22%) Sodium 430 mg (18%)
Polyunsaturated Fat 3 g Fiber 9 g (35%)
Monounsaturated Fat 17 g Cholesterol 151 mg (50%)