1 1/2 tablespoons
smoked paprika
1 teaspoon salt
3/4 teaspoon
ground pepper
4 Kirkland Signature/
Tyson boneless, skinless
chicken breasts
1 teaspoon vegetable oil
1/2 medium onion, cut
in small dice
6 garlic cloves, minced
1 14 1/2-ounce can
diced tomatoes
1/2 cup chicken broth
COUSCOUS
2 cups chicken broth
5 tablespoons dried currants
5 tablespoons
golden raisins
1/4 teaspoon
ground cinnamon
1/8 teaspoon turmeric
1/2 teaspoon salt
1 cup couscous
1/4 cup pistachios
1/2 tablespoon chopped
fresh mint
Smoky Tomato Chicken Breasts
with Mediterranean Couscous
Kirkland Signature/ Tyson
Blend paprika, salt and pepper; season the chicken.
Heat oil in a large sauté pan over medium-high heat.
Add chicken and sear for 3 minutes on one side. Turn
chicken over, add onions to the pan and cook for
3 minutes. Add garlic and cook for 30 seconds.
Reduce heat to medium-low; add tomatoes and
chicken broth. Simmer until the sauce thickens and
the chicken is cooked ( 165°F).
To prepare the couscous, combine chicken broth,
currants, raisins, cinnamon, turmeric and salt in a
saucepan and bring to a boil. Stir in couscous and
pistachios. Remove from heat, cover and let sit for 5
minutes, or until the broth is absorbed. Add mint and
fluff with a fork.
Serve the couscous with the chicken. Makes 4 servings.
1 large onion, halved and
thinly sliced
Salt and pepper to taste
2 garlic cloves, thinly sliced
1 tablespoon grated
fresh ginger
2 teaspoons paprika
1 1/2 teaspoons
ground cumin
1 teaspoon ground
cinnamon
1 14-ounce can low-fat
chicken broth
2 (about 1 1/2 pounds)
chicken breast halves,
cut in half
2 (about 12 ounces)
chicken drumsticks
2 (about 12 ounces)
chicken thighs
1 lemon, cut into 8 wedges
1 1/2 cups pitted
Northwest*
cherries, divided
3/4 cup pitted green olives
2 tablespoons lemon juice
Cherry Olive Moroccan-Style Chicken
Grant J. Hunt Company
Heat oil in a large skillet over medium-high heat.
Add onions and sprinkle with salt and pepper. Sauté
for 6-8 minutes, or until golden brown. Add garlic,
ginger, paprika, cumin and cinnamon; cook, stirring,
for 1 minute. Add chicken broth and bring to a boil.
Season chicken with salt and pepper. Add chicken
and lemon wedges to the pan; return to a boil. Cover,
reduce heat and simmer for 20-30 minutes, or until
chicken is cooked. Remove chicken from the pan;
keep warm.
Add 1/2 cup cherries, olives and lemon juice to the
pan. Increase heat to high and cook, uncovered, for
5-10 minutes, or until slightly thickened. Add 1 cup
cherries and simmer for 1 minute. Pour sauce over
the chicken. Makes 4-6 servings.
Tip: When cherries aren’t available, substitute Blue
Goose* Italian prune plums. Pit and cut into wedges
to measure 1 1/2 cups.
Brands may vary by region; substitute a similar product.
