Chicken with Almonds and Couscous

Chicken with Almonds and Couscous

Ingredients:
1/2 cups sliced almonds
1/4 cup olive oil
1 chicken breast, cut into bite size pieces
1 Medium onion, cut
1-1/2 cup butternut pumpkin, peeled, seeded, and cut into 1/2-inch cubes
1 Tbsp turmeric
Pinch of saffron
1 Tbsp cinnamon
1/2 cup canned chick peas, rinsed and drained
4 cups chicken stock
2 cups instant couscous
1/4 cup chopped fresh Coriander
salt and freshly ground black pepper

Instructions:
Preheat the oven to 175C. Put the almonds on a small sheet and toast for 8 minutes, or until browned but not too dark. Remove and set aside.

Put 2 Tbsp of the olive oil in a pan over medium-high heat. Add the chicken and cook until lightly browned, 6 to 7 minutes. Remove the chicken and place on a plate to keep warm. Add the onions and pumpkin to the pan and cook for around 5 minutes or until the onions soft. Return the chicken to the pot and add the turmeric, saffron, and cinnamon. Cook for a few minutes, stirring well.

Add the chick peas and stock and bring to a boil over high heat. Reduce the heat to a simmer and cook for about 30 minutes, uncovered, or until the chicken is tender and the squash is cooked. Season with salt and pepper.

Put the couscous in a steamer lined with cheesecloth and place over the simmering stew. Cover and cook for 16 minutes, or until the couscous is cooked and looks swollen. Transfer the couscous to a decorative shallow bowl and season with 1/2 cup of the stew liquid, the remaining olive oil, and salt and pepper to taste.

Add the almonds and coriander to the stew. Check seasoning, place the chicken pieces and vegetables in the middle of the couscous, and pour the broth around the edges. Serve immediately.