Sweetly Spiced Chicken Thighs with Sunkist Minneolas

This recipe is a full meal loaded with health-boosting nutrition. In addition to the chicken, you'll get legumes, whole grains, nearly a full serving of fruit and 2 full servings of vegetables. The portions are large, so you might have leftovers for lunch!

5 from 2 votes

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Course: Dinner - a full meal

Cuisine: Middle Eastern Inspired

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: cups chicken mixture and scant 2/3 cup couscous

Calories: 535kcal

Author: Jill Weisenberger MS, RDN, CDE, FAND

Ingredients

1 tablespoon olive or canola oil
1 large onion, chopped (about 2 cups)
4 large carrots, chopped (about 1.5 cups)
3 garlic cloves, chopped or crushed
1.75 pounds boneless, skinless chicken thighs
1 (15.5 ounce) can chickpeas, drained and rinsed (about 1 1/2 cups)
1 3/4 teaspoons ground cinnamon divided (save 1/4 teaspoon for the couscous)
3/4 teaspoon ground cardamom
1 1/4 teaspoons ground paprika
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
1 cup reduced sodium chicken broth divided (save 1/2 cup for the couscous)
2 tablespoons orange juice
1 6- ounce bag baby spinach
4 Sunkist minneolas peeled, separated into sections and cut into bite-sized pieces.
1 cup dry whole wheat couscous
3/4 cup water
1 teaspoon zest from the minneola

Instructions

Heat a Dutch oven or large pot over medium heat. Add the oil. Sauté the onions and carrots until slightly soft, about 5 minutes. Add the garlic and stir.
Add the chicken, chickpeas, 1 1/2 teaspoons cinnamon, cardamom, paprika, red pepper flakes, salt and pepper. Mix thoroughly so the spices are evenly distributed.
Add 1/2 cup of the chicken broth and the orange juice.
Increase the heat to bring the contents to a boil. Then reduce the heat to a low boil and cover. Cook for 30 minutes or until the chicken is done. Stir periodically.
Meanwhile prepare the couscous. Put the water and remaining 1/2 cup of chicken broth into a medium pot. Add the remaining 1/4 teaspoon cinnamon and the zest from the minneola. Cover and bring the contents to a boil. Then add the couscous and stir. Return the lid and remove the pot from the heat. Allow the contents to sit undisturbed for 5 minutes or until the liquid is absorbed. Then fluff with a fork.
Just before serving, add the spinach to the chicken mixture and mix to wilt, about 2 minutes. Then add the chopped minneola.
Serve over couscous.

Nutrition