Moroccan Chicken & Spinach Toss
Prep Time
Serves
Cooking Mode
1 can whole tomatoes, well drained
8 skinless, boneless chicken thighs (about 11/2 lb/750 g), cut into chunks
1 small onion, thinly sliced
2 cloves garlic, thinly sliced
2 tbsp olive oil
⅓ cup sultana raisins
1 ½ tsp ground cumin
1 tsp ground cinnamon
½ tsp each salt and pepper
½ pkg baby spinach
1 tsp balsamic vinegar
4 cups cooked couscous
1 can whole tomatoes, well drained
8 skinless, boneless chicken thighs (about 11/2 lb/750 g), cut into chunks
1 small onion, thinly sliced
2 cloves garlic, thinly sliced
2 tbsp olive oil
⅓ cup sultana raisins
1 ½ tsp ground cumin
1 tsp ground cinnamon
½ tsp each salt and pepper
½ pkg baby spinach
1 tsp balsamic vinegar
4 cups cooked couscous
Directions
1Heat a roasting pan in a 425°F (220°C) preheated oven. Cut drained tomatoes in half. Toss tomatoes with chicken, onion, garlic, olive oil, raisins, cumin, cinnamon, salt and pepper until well combined. Spread mixture evenly over the heated pan. Roast for 30 min. or until chicken is cooked through and the vegetables are tender.
2Carefully drain off and discard any accumulated pan juices. Add spinach and cover pan with foil. Return to oven and roast for an additional 5 min. Remove foil and stir in balsamic vinegar. Serve over couscous.
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Personal Note
Personal Note
