Chicken With Olives And Couscous - cooking recipe

Ingredients

1 tbsp olive oil
4 None boneless skinless chicken breasts
1 None onion, thinly sliced
1 clove garlic, crushed
2 tsp ground cumin
3/4 tsp ground turmeric
2 None cinnamon sticks
3 None (2-inch) strips lemon peel
1 tbsp lemon juice
2 cups chicken stock
2 tsp cornstarch mixed with 1 tbsp water
3/4 cup pitted green olives
1 cup couscous
1/4 cup coarsely chopped cilantro

Preparation

Heat oil in large skillet on medium-high heat. Cook chicken until browned on both sides. Remove from pan.
Cook onion, garlic and spices in same pan, stirring, until onion softens. Return chicken to pan with lemon peel and juice and stock. Bring to a boil. Reduce heat to low; simmer, covered, about 15 mins or until chicken is cooked through. Add cornstarch mixture; cook, stirring, until mixture boils and thickens. Discard lemon peel and cinnamon sticks. Stir in olives and season to taste.
Meanwhile, combine couscous and 1 cup boiling water in large heatproof bowl. Cover; let stand about 5 mins or until liquid is absorbed, fluffing with fork occasionally.
Serve chicken mixture with couscous. Sprinkle with cilantro.