Spiced Chicken Couscous with Cinnamon Onions

A Weeknight Wonder: Spiced Chicken Couscous with Cinnamon Onions

As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Weeknights are often a whirlwind of school pick-ups, homework battles, and the ever-present to-do list looming over my head. But even amidst the chaos, I refuse to compromise on flavorful, satisfying dinners. That's where this Spiced Chicken Couscous with Cinnamon Onions recipe comes in – a lifesaver, really.

The beauty of this dish lies in its simplicity and adaptability. It’s quick enough for a weeknight, yet sophisticated enough to impress guests. The fragrant blend of spices, the tender chicken, and the sweet, caramelized cinnamon onions create a symphony of flavors that will tantalize your taste buds. The couscous provides a fluffy, light base that perfectly complements the rich chicken and onion topping. And the best part? Most of the preparation can be done ahead of time, allowing you to relax and enjoy the process, not just the outcome.

I often marinate the chicken the night before, storing it in the fridge. This ensures the chicken is infused with the aromatic spices, resulting in a tender and flavorful final product. Then, when it’s time to cook, it’s a matter of searing the chicken, preparing the sauce, and warming up the wonderfully sweet and fragrant cinnamon onions. I always keep couscous on hand because it takes only a few minutes to cook. It’s truly a pantry-staple that has saved me countless times.

Tips and Variations:

Make it ahead: The cinnamon onions can be made a day ahead, which is a game-changer for busy weeknights. Prepare them in advance and store them in the refrigerator. Reheating them takes just a few minutes before serving.

Spice it up: Feel free to adjust the spices according to your preference. If you love a fiery kick, add a pinch of cayenne pepper or some chopped chili peppers to the marinade.

Add vegetables: This recipe is easily customizable. Toss in some chopped bell peppers, zucchini, or spinach while cooking the chicken and sauce for an extra boost of nutrients and flavor.

Different protein: Not a chicken fan? Substitute the chicken with firm tofu, shrimp, or even chickpeas for a vegetarian option. The spices will complement any protein you choose.

Serving suggestions: This dish is complete on its own, but a simple side salad or some crusty bread would be a lovely addition.

This Spiced Chicken Couscous with Cinnamon Onions is not just a recipe; it's a testament to the fact that delicious, healthy meals can be achievable even with a packed schedule. It’s my go-to when I need a satisfying, flavorful dinner that doesn’t require hours in the kitchen. It’s a recipe that has become a staple in my family’s weekly meal rotation, and I hope it becomes a favorite in yours as well. Give it a try, and let me know what you think!

Enjoy!

Step-by-step

• Heat 4 tablespoons oil in heavy large skillet over medium-high heat. Add chopped onions and stir to coat. Season with salt. Sauté 20 minutes, stirring occasionally.
• Reduce heat to medium and cook until onions are very soft, stirring frequently, about 10 minutes.
• Stir in sugar and cinnamon; sauté until onions are brown, about 5 minutes. (Cinnamon onions can be made 1 day ahead. Cover and refrigerate.)
• Coarsely puree quartered onion, lemon juice, cumin, ginger, and paprika in blender. Pour into heavy-duty resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate chicken for at least 30 minutes and up to 1 hour.
• Heat 2 tablespoons oil in another large skillet over medium heat. Add chicken with marinade; cook until chicken is brown, about 3 minutes per side.
• Transfer to plate. Add tomatoes with juices and broth to skillet; boil until sauce thickens, about 6 minutes.
• Return chicken to skillet; spoon sauce over. Reduce heat, cover, and simmer until chicken is cooked through, about 15 minutes.
• Transfer chicken to plate and tent with foil. Boil sauce until slightly thickened, about 3 minutes.
• Stir in cilantro. Season to taste with salt and pepper.
• Rewarm cinnamon onions. Mound couscous on 4 plates. Top with chicken, sauce, and onions and serve.