Description: What's more refreshing after a long day's march in the desert than a simple chicken couscous with dried fruits? Measurements are far from strict here.

Submitted by: Luthien_Telperien on 2004-07-13 12:50:43

Serves: 3 to 4

Prep Time: 30 minutes

Difficulty: Easy

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4 to 6 chicken thighs, skins removed
2 tbsp olive oil (not extra virgin)
Handful of raisins
Handful of dried apricots, slivered
1 can of diced tomatoes (the larger the can, the saucier the meal)
1 tsp
1/4 cup pinenuts (or substitute slivered almonds)


In a sauté pan, brown the chicken thighs in the oil. Add raisins and apricots. Stir for a minute and add tomatoes and spices. Bring to a simmer and cook for 15 to 20 minutes (you can test the chicken to see if it's done -- size of chicken thighs may vary).

Meanwhile, prepare couscous according to package directions. (I buy bulk couscous.) Add boiling water (1 part couscous to 1.5 parts water seems to work most of the time), cover and reduce heat. Check after 10 minutes, and fluff it up with a fork.

Heat a dry skillet on the stove and toss the pinenuts in it until they are lightly browned and smell nutty. Mix the browned nuts into the chicken and sauce, or sprinkle them on top.

Serve chicken and sauce on top of coucous, with a side dish of yogourt.