Cardamom Chicken with Chickpeas and Orange Couscous

Adapted from Radically Simple

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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