Published: by Absolutely Recipes, in the Birds recipes category.

Marrakesh Chicken & Couscous Recipe.

Ingredients:

1 TBSP olive oil
1 pound boneless skinless chicken thighs, cut into 1-1/4-inch pieces
1 can (14-1/2 ounces) diced tomatoes, undrained
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1/4 cup lemon juice
2 TBSPs apricot preserves
1/2 TSP salt
1/2 TSP ground cumin
1/4 TSP crushed red pepper flakes
1/8 TSP ground cinnamon
1 package (58 ounces) roasted garlic and olive oil couscous
Chopped smoked almonds, optional

Recipe Instructions:

In a 6 quart stockpot, heat oil over medium-high heat.
Brown chicken on both sides.
Stir in tomatoes, artichoke hearts, lemon juice, preserves, salt, spices and seasoning packet from couscous; bring to a boil.
Reduce heat; simmer, covered, 10 minutes to allow flavors to develop and for chicken to cook through.

Stir in couscous; remove from heat.
Let stand, covered, 5 minutes.
If desired, sprinkle with almonds.

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