Orange Chicken with Couscous
An Indian style dish with a healthy twist!
- 6 Thighs Chicken
- 1/4 Spoon Cinnamon
- 1/4 Spoon Cumin
- 1 Sliced Onion
- 1 Tin Tomatoes
- 1 Tin Chickpeas
- 150ml Chicken Stock
- 2 Tablespoons Corriander
- 1 Sliced Orange
Pat 6 chicken thighs dry with a paper towel. Season them with salt and pepper. Add 1/4 teaspoon of cinnamon and 1/4 teaspoon of cumin.
Heat 1 tsp of oil in a pot over medium heat. Add the chicken thighs and cook until browned, 3/4 minutes per side. Transfer to a plate and set aside. Add 1 onion sliced to the pan. Cook until the onion is softened. Add the remaining 1 tsp of cinnamon and cumin and cook, stirring constantly, for 30 seconds.
Add tin of tomatoes, tin of chickpeas, and 150ml chicken stock, 2 tablespoons coriander and 1 orange cut into slices; bring to a simmer, stirring with a wooden spoon to scrape any browned bits. Return the chicken and juice to the pan; cover and cook over medium-low heat until the chicken is cooked through, 5 to 10 minutes.
Transfer the chicken to a clean plate. Bring the cooking liquid back to a boil; stir in 1 cup of whole wheat couscous.