Moroccan Chicken with Tomato Lentil Couscous

9 May

This is a guest recipe from my mom, since I’m going to be out of town for the next two weeks. Enjoy!

So I had a hankering for something Moroccan, because I’m obsessed with Moroccan food and found some ideas online.  Violá, Moroccan Chicken Tina’s Way.

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  • 1 Bag of Perdue Frozen CHICKEN TENDERLOINS (the raw ones)
  • 2 Envelopes from a box of SAZON GOYA SEASONINGS. This is found in the Hispanic section of any grocery store. Just use 2 envelopes from one box, not two boxes of the stuff for-crying-out-loud.
  • 1 Large ONION, diced
  • 4 Cloves of GARLIC, minced
  • 4 CARROTS, diced
  • 4 CELERY Stalks, diced
  • 1 1/2 Tablespoons Ground GINGER
  • 1 Teaspoon Ground PAPRIKA
  • 1 Teaspoon Ground CUMIN
  • 1 Teaspoon Dried OREGANO
  • 1/2 Teaspoon Ground CAYENE PEPPER
  • 1 Teaspoon Ground TURMERIC
  • OIL for sautéing. I use Canola. You use Olive.
  • 1 (14.5 ounce) Can Swanson’s CHICKEN BROTH- or use whatever broth
  • 2 Cans of GARBANZO BEANS
  • 1 (8 ounce) Can TOMATO SAUCE
  • 1 Box of Near East’s TOMATO LENTIL COUSCOUS


Slice open the top of the bag of CHICKEN and fill it with cool water. Let it sit for 10 minutes.

These flash frozen CHICKEN pieces do not need to be thawed to cook them but they need to be a little pliable to be able to chunk’em up without slicing off a finger.

After about 10 minutes, maybe 15. Chunk up those TENDERLOINS, and pop’em into a fry pan. Sprinkle on the SAZON GOYA SEASONING ENVELOPES and add enough OIL to sauté them for however long it takes til they’re done. Remove CHICKEN from the pan and set aside for a minute. We’ll get back to them.

To the frying pan add enough OIL to sauté the ONION, CELERY, CARROTS, & GARLIC til the CARROTS are tender ’cause they take the longest. Mix together the GINGER, PAPRIKA, CUMIN, OREGANO, CAYENE PEPPER, & TURMERIC. Sprinkle on these veggies. And sauté a minute longer.

Add the CHICKEN back into the frying pan. Mix everything up in there. Then add the CHICKEN BROTH, the GARBANZO BEANS and the TOMATO SAUCE. Simmer for about 20 minutes.

Tomato-Lentil Couscous

Take a look at the Directions on the side of the box of Near East’s TOMATO-LENTIL COUSCOUS. (If this is more then you want to know then stop right here and make rice instead)

Ingredients (Sometimes it’s better not to know)

Couscous (Precooked Semolina), Precooked Lentils, Tomatoes (Dried), Salt, Autolyzed Yeast Extract (Dried), Molasses (Dried), Garlic (Dried), Onions(Dried), Paprika Spice Which Imparts Color, Natural Flavors, Honey (Dried), Celery (Dried), Spices, Calcium Chloride (Natural Source).

Directions (all of them)

Range Top:  (This is the route I took)

1. In medium saucepan, combine 1- 1/2 cups water, 2 tsp. olive oil or butter and contents of spice sack.

2. Bring to a boil; stir in couscous.

3 Cover; remove from heat. Let stand 5 minutes.

4. Fluff couscous lightly with fork before serving.

Makes 3 cups.

Microwave:  (This is not the route I took)

1. In round 2 quart microwaveable glass casserole, combine 1 – 1/2 cups water, 2 tsp olive oil or butter and contents of spice sack.

2. Cover; microwave at High 5 to 6 minutes or until boiling.

3. Stir in couscous; cover. Let stand 5 minutes.

4. Fluff couscous lightly with fork before serving.

 Low Fat:  (This is also not the route I took)

Follow package direction, except omit olive oil or butter.

High Altitude:  (Who are these people?)

Increase water to 1 – 2/3 cup and stand time to 7 minutes.


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