A delightful one-pan meal featuring spiced chicken and golden couscous, perfect for a quick and flavorful dinner.
Season the chicken breasts on both sides with cumin and black pepper.
Ensure the chicken is evenly coated with the spices for consistent flavor.
Heat the olive oil in a non-stick skillet over medium heat, then add the chicken breasts and cook until golden brown and fully cooked, about 6-7 minutes per side. Remove the chicken from the skillet and keep warm.
Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (74°C).
In the same skillet, add the chicken broth and curry powder, stirring to combine. Bring the mixture to a boil.
Scrape the bottom of the skillet to incorporate any browned bits into the broth for added flavor.
Stir in the couscous, peas, and raisins. Place the cooked chicken on top, cover the skillet, and remove from heat. Let it stand for 5 minutes to allow the couscous to absorb the liquid.
Fluff the couscous with a fork before serving to separate the grains.
Serve the chicken and couscous mixture warm, garnished with fresh herbs if desired.
A sprinkle of chopped parsley or cilantro adds a fresh touch to the dish.
