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How to Make Flan
Peruvian Arroz con Pollo
Moroccan Spiced Chicken
moroccan spiced chicken
teaspoon ground cumin
teaspoon ground allspice
teaspoon ground cinnamon
boneless skinless chicken breasts (about 1 1/4 lb)
tablespoon vegetable oil
teaspoon vegetable oil
cups uncooked couscous
cup raisins, if desired
small papaya, peeled, seeded and sliced
In small bowl, mix paprika, salt, cumin, allspice and cinnamon. Coat both sides of chicken with spice mixture.
In 10-inch skillet, heat 1 tablespoon oil over medium heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
Meanwhile, in 2-quart saucepan, heat water and 1 teaspoon oil just to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes. Fluff couscous before serving; stir in raisins. Serve chicken with couscous and papaya.
Looking for something quick but fancy to serve guests? Dress up this dish with warmed pita folds drizzled with olive oil or melted butter or with Middle Eastern flatbread.
Calories from Fat
% Daily Value
% Daily Value*:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2012 General Mills
© 2018 ®/TM General Mills All Rights Reserved
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