Moroccan Chicken

Yerim visited this past weekend. It was fun having her--exposing her to college football non-drinking parties and all.

After she left, I decided to make an awesome dinner. :P Today, I will actually include a recipe for this sweet meal, because David made a point that no one wants to read about what we eat everyday. This post thus won't totally exclude some interesting content.

This meal is memorable, because Dr. and Mrs. Fregly made this meal for us when they had us over for a pre-engagement counseling/hang-out last fall. :)

Moroccan Chicken with Almond Couscous

• 2 tbsp all purpose flour
• 1 ½ tsp. Ground cumin
• 1 ½ tsp. Ground coriander
• ½ tsp. Ground red pepper
• ¼ tsp. Salt
• ¼ tsp. Ground cinnamon
• 1 lb. Skinned, boned chicken breast, cut into 1-inch pieces
• 2 tsp. Olive oil
• ¾ cup low-salt chicken broth
• 1/3 cup raisins
• 1 tsp. Ground turmeric
• Cooking spray
• ¼ c. plain yogurt
• ¼ c. sliced almonds, toasted
• ¼ c. chopped fresh cilantro

Combine the first 6 ingredients in a medium bowl. Add chicken to flour mixture in bowl; toss gently to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes, stirring frequently. Stir in broth, raisins and turmeric; bring to a boil. Reduce heat; simmer 8 minutes or until slightly thick.

Great with couscous simmered in chicken broth and steamed broccoli.