- 4 tablespoons unsalted butter, divided
- 3/4 cup diced onion
- 2 teaspoons paprika, divided
- 2 teaspoons cumin, divided
- 1 teaspoon salt, divided
- 1/4 teaspoon ground cinnamon, divided
- 1/4 teaspoon hot Madras curry powder, divided
- 1/8 teaspoon cayenne
- 16 ounces boneless/skinless chicken breasts or thighs, cut into bite-size pieces
- 1 3/4 cup chicken broth, divided
- 14.5 ounce can fire-roasted diced tomatoes
- 1 cup dry whole wheat couscous
- 1/4 cup golden raisins
- 1/4 cup slivered almonds, toasted
In a large skillet, melt 2 tablespoons over medium heat. Add onion - sauté until soft but not brown, about 6 minutes. Stir in 1 teaspoon paprika, 1 teaspoon cumin, 1/2 teaspoon salt, 1/8 teaspoon cinnamon, 1/8 teaspoon curry powder and cayenne. Add chicken - cook, stirring a few times, for about 4 minutes. Stir in 1/4 cup chicken broth and all of the tomatoes. Cover, reduce heat to a gentle simmer, and cook until chicken is tender and cooked through, about 10 to 15 minutes (use the longer time if using chicken thighs).
Meanwhile, melt remaining butter in a small saucepan over medium heat. Add remaining 1 teaspoon paprika, 1 teaspoon cumin, 1/2 teaspoon salt, 1/8 teaspoon cinnamon and 1/8 teaspoon curry powder. Cook until fragrant, about 1 minute. Stir in remaining broth, couscous, and golden raisins. Bring mixture just to a boil, then immediately cover and turn off heat. Let sit for about 6 minutes. Fluff couscous with a fork - serve chicken over couscous and sprinkle with the toasted almonds.