Moroccan Chicken Dinner

Heat a large, deep nonstick skillet over medium-high heat. Melt butter and brown chicken, turning once, for about 3 min per side. Stir in tomatoes, cauliflower, chic peas, 1 tsp (5 mL) cumin, cinnamon and 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper; bring to a boil.

Whisk flour into cream and stir into skillet; reduce heat and simmer covered, stirring occasionally, for about 7 min or until chicken is no longer pink inside and sauce is slightly thickened. Stir in lemon juice and season to taste with salt and pepper.

Meanwhile, in a small covered saucepan, bring 2 cups (500 mL) water to a boil over high heat; stir in couscous, lemon zest and remaining cumin. Remove from heat, cover and let stand until the water is absorbed, about 5 min. Fluff with fork.

Divide couscous among serving plates or bowls; spoon chicken mixture on top. Sprinkle with cilantro (if using).

Cut any large cauliflower florets into smaller 1-inch (2.5 cm) pieces.

Any leftovers can be covered and refrigerated for up to 2 days. Reheat on the stovetop or in the microwave oven on Medium (50%) power until hot.

For a quick lunch idea, combine remaining chic peas with diced Canadian Gouda cheese, shredded carrot and sliced green onion. Sprinkle with lemon juice and olive oil; season to taste with salt and pepper.

For the Adventurous: Stir in1/3 cup (75 mL) raisins and/or dried apricots, with the cream. Sprinkle 2 tbsp (30 mL) shelled pistachios on top with cilantro.