PREPARATION TIME: 50 minutes – Serve 4
EQUIPMENT: French Chef Knife, Cutting Board, Kitchen Machine food cutter, Large Skillet
INGREDIENTS:
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon cumin
- 1 teaspoon paprika
- 4 chicken thighs, skinned.
- 1 onion sliced thin.
- 1 cup parsnips, sliced blade #4
- ¼ cup carrots, sliced blade #4
- ½ cup celery, chopped blade #5
- 10 dried apricots, sliced in half.
- 1 15 ounce (430 g) can dice tomatoes, or 1 ¼ pounds plum tomatoes, peeled, seeded and chopped
- 3 cups (720 ml) water
- 1¼ cups couscous
- 2 tablespoons cilantro, chopped.
- sea salt & pepper to taste.
DIRECTIONS:
In the Large Skillet, preheat the olive oil over medium heat. Add cinnamon, cumin, and paprika, stir until fragrant. Add chicken thighs, turn heat to low, cover (close vent), about 5 minutes. Turn chicken and add onion, parsnips, carrots, celery and apricots, cover and cook 5 minutes. Add the tomatoes and water. Cover and simmer for about 30 minutes. Remove from heat, place chicken on platter and keep warm. Add couscous to Skillet, cover and let stand for about 5 minutes.
SERVING, spoon couscous onto center of platter, surrounded by chicken thighs. Top with cilantro.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 415; Fat Grams 15; Carbohydrate Grams 56; Protein Grams 20; Cholesterol mg 49; Sodium mg 295.
THE POINT SYSTEM: Calorie Points 5½; Protein Points 3; Fat Grams 14; Sodium Points 13; Fiber Points 5; Carbohydrate Points 4; Cholesterol Points 5.