Back when I lived in New York City and was working long hours during the week, I made this dish quite often and usually enough to get me through a couple of lunches and dinner during the week. I had a handful of cookbooks at the time, but referred to only two – “365 Ways to Cook Pasta” and “365 Ways to Cook Chicken”. The following recipe is an adaptation of a recipe in the chicken cookbook. I’ve made this one-pot dish over a hundred times and was inspired to make it again with the new PERDUE® Signature Chicken Stock. And with today being Thanksgiving, you can easily adapt this dish to use some of your leftover turkey!
Store-bought chicken stock is a cook’s best friend in the kitchen. It adds so much flavor to whatever dish you’re making. I’ve made my own stock and have tried numerous brands, but I have to say that the PERDUE® Signature Chicken Stock is pretty darn good! It is rich and full-bodied, and it is exactly what I would want my chicken stock to taste like. The smart details in the packaging help me to waste less – the side window tells me how much I have left and the ready-to-pour spout makes it easy to dispense. It’s refrigerated so it is conveniently located next to PERDUE® Chicken. PERDUE® Signature Chicken Stock is made with antibiotic-free chicken and contains no preservatives or artificial flavors.
Learn more about PERDUE® Signature Chicken Stock here: http://www.perduechickenstock.com/
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Moroccan-Style Chicken and Couscous #WeekdaySupper
Ingredients
- 2 tablespoons olive oil
- 1 pound skinless boneless chicken thighs or chicken breast, cubed
- Kosher salt and freshly ground pepper
- ½ cup diced carrots
- 1 medium onion finely chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ¼ cup chopped dates
- ¼ cup currants or raisins
- 2 cups PERDUE® Signature Chicken Stock
- 1 cup couscous
- 1/3 cup freshly squeezed lemon juice
Instructions
- Heat the olive oil in a medium-sized saucepan over medium-high heat. Add the chicken, a pinch of kosher salt and a few grinds of pepper. Cook until the meat is no longer pink. Add carrots and onions and cook until the onions are softened and translucent.
- Add the cinnamon, cardamom, turmeric, and cumin. Stir until chicken is coated. Add the dates, currants, and the PERDUE® Signature Chicken Stock. Raise the heat to high and bring to a boil and let boil for about 1 minute. Take the saucepan off the heat and immediately add the couscous and stir. Cover, and let stand for about 20 minutes or until all the liquid has been absorbed.
- Add lemon juice and fluff the couscous with a fork.
You can visit the #WeekdaySupper Pinterest board for all of the Perdue #WeekdaySupper recipes!
Here are the other Weekday Suppers this week featuring the PERDUE® Signature Chicken Stock!
Monday – Creamy Chicken Barley Soup by Cindy’s Recipes and Writings
Tuesday – Skillet Chicken & Ravioli by MealDiva
Wednesday – Easy Chicken and Herbed Dumplings by Feed Me, Seymour
Friday – Chicken with Rosemary Sauce by The Life and Loves of Grumpy’s Honeybunch
I received PERDUE® Signature Chicken Stock from Perdue in conjunction with a sponsored social media campaign through Sunday Supper LLC. All opinions are my own.
