Cardamom Chicken with Chickpeas and Orange Couscous

May 5, 2011 · 0 comments

This is my kind of dinner – easy to prepare, flavorful and satisfying, high in protein, perfect for lunch the next day. It doesn’t get much easier or tastier than this. A real crowd pleaser!

4 tablespoons olive oil, divided
1 tablespoon ground cardamom
2 garlic cloves, divided and minced
4 large boneless, skinless chicken breasts
Kosher salt
Black pepper
1-3/4 cup chicken broth
1-1/2 cups whole wheat couscous
1-15.5 oz. can chickpeas, drained and rinsed
1/4 cup golden raisins
2 scallions, finely chopped (white and green parts)
Zest and juice of 1 orange
2 teaspoons ground cumin, divided
8 oz. plain 2% Greek yogurt, room temperature

In a small bowl, combine 2 tablespoons olive oil, cardamom and 1 garlic clove. Rub the mixture onto the chicken, covering all sides evenly. Sprinkle both sides lightly with kosher salt and black pepper.
Meanwhile, heat chicken broth in a medium saucepan over high heat. Bring to a vigorous boil, then add couscous, chickpeas, raisins and scallion. Stir once, then remove from heat and cover with a tight fitting lid. Allow to sit undisturbed for 5 minutes.
In a small bowl, combine the orange zest and juice, 1 teaspoon of cumin, 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the couscous, stir well, then cover again to keep warm while you cook the chicken and make the yogurt sauce.
Heat a grill over direct medium heat. Cook chicken on grill until just cooked through, flipping once or twice and taking care not to dry them out.
To make the yogurt sauce, combine the yogurt with the remaining tablespoon olive oil, minced garlic clove, 1 teaspoon cumin, 1 tablespoon water and 1/4 teaspoon salt.
Serve the chicken with the warm couscous topped with the yogurt sauce.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

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