Quick Tagine-Style Chicken

Ingredients

• 1.5 cups chicken stock see 
• 0.1 teaspoon cinnamon 
• 1.5 teaspoons coarse salt and coarse pepper (recommended: Montreal Seasoning by McCormick)
• 1.5 cups couscous 
• 1 leaves flat-leaf parsley chopped
• 4 servings international food aisles 
• 4 cloves garlic with the heel of your hand, discard skins smashed
• 0.5 teaspoon ground coriander 
• 1.5 teaspoons ground cumin 
• 2 cups chicken stock see low sodium
• 2 tablespoons olive oil extra-virgin
• 2 tablespoons olive oil extra-virgin
• 2 medium skinned onion yellow sliced quartered
• 10  prune- cut to pieces pitted coarsely chopped
• 2  scallions finely chopped
• 4 servings scallions finely chopped
• 1.5 pounds chicken breasts boneless skinless cut into large bite-size pieces
• 1.5 teaspoons paprika sweet
• 0.5 teaspoon tumeric 
• 1 ounce or 

Equipment

• frying pan
• pot
• stove

Directions

1. Watch how to make this recipe.
2. Heat a large nonstick skillet over medium high heat.
3. Add extra-virgin olive oil, 2 turns of the pan, in a slow stream, and add smashed garlic. Season the chicken with seasoning blend. Scatter chicken around the pan in an even layer. Cook chicken pieces 2 minutes on each side to brown, then add the onions, prunes, raisins and stock.
4. Mix spices in a small dish and scatter over the pot. Cover and reduce to moderate heat. Cook 7 or 8 minutes, remove the lid and stir.
5. To prepare the couscous, bring chicken stock to a boil.
6. Add couscous, extra-virgin olive oil and scallions and remove the couscous from the stove immediately. Cover and let stand 5 minutes. Fluff the couscous with a fork.
7. Uncover chicken and cook another 2 to 3 minutes to thicken slightly. Adjust the seasoning, to taste, and serve chicken on a bed of couscous.
8. Garnish with chopped cilantro and scallions.
9. Serve with chutney.