Moroccan Chicken

2 tsp olive oil
4 boneless, skinless chicken thighs, each cut into 3 pieces
1/4 tsp salt
1 can (14 1/2 oz) chicken broth
1 can (14 1/2 oz) diced tomatoes with garlic and onion
1 pkg (about 1 lb) cubed fresh butternut squash
1/2 cup raisins
2 tsp ground cumin
1 tsp ground cinnamon
1 tsp smoked paprika
1 cup plain couscous
1 cup frozen peas

1. Heat oil in large deep skillet over medium-high heat. Sprinkle chicken with salt and cook 5 minutes, turning once, until browned. Add broth, tomatoes, squash, raisins, cumin, cinnamon and paprika. Bring to boil; cover and reduce heat. Simmer 15 minutes or until chicken is tender.

2. Stir in couscous and peas and bring to a boil. Cover, remove skillet from heat and let stand 5 minutes.

Nutrition Facts
Yield 5 servings
Amount Per Serving
Calories 347
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 45 mg
Sodium 752 mg
Total Carbohydrate 58 g
Dietary Fiber 7 g
Protein 20 g

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