A delightful Moroccan-inspired dish featuring tender chicken, aromatic spices, and a sweet touch of dried fruits, served over fluffy couscous.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot but not smoking to avoid burning the spices.
Add the chopped onion and sauté until translucent.
Stir frequently to prevent the onions from browning too much.
Place the chicken breasts in the skillet and cook until lightly browned on both sides.
Avoid overcrowding the skillet to ensure even cooking.
Sprinkle the spices over the chicken and stir to coat evenly.
Toasting the spices slightly enhances their aroma.
Pour in the chicken stock and add the raisins and prunes. Stir gently.
Ensure the dried fruits are submerged in the liquid for even cooking.
Cover the skillet and let it simmer for 15 minutes.
Check occasionally to ensure the liquid doesn't evaporate completely.
Uncover and simmer for an additional 5 minutes to reduce the sauce slightly.
Stir occasionally to prevent sticking.
Prepare the couscous according to the package instructions.
Fluff the couscous with a fork after cooking for a light texture.
Serve the chicken and sauce over the couscous on a serving plate.
Garnish with fresh herbs like parsley or cilantro for added color and flavor.
