1/2 TB Meyer lemon olive oil
4 oz boneless skinless chicken breast, chopped into bite-sized pieces
1/4 red onion, finely diced
1/2 clove garlic, grated
1/4 cp tart white wine
4 dried apricots, sliced
4 dried figs, sliced
1/3 red bell pepper, small dice
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
Pinch ground cinnamon
1 cp tomato-based broth
1 fresh bay leaf
1/2 ts splenda brown sugar
1/4 cp couscous
1/2 cp low-sodium vegetable broth
Handful flat-leaf parsley, chopped
Add meyer lemon olive oil, add the onion, garlic, and chicken to a hot pan, and sautee until garlic is fragrant and chicken is browned. Add the white wine, bay leaf, dried fruit, bell pepper and spices. Cook 2 minutes. Add the stock and splenda (to taste). Reduce heat to low and simmer 12 minutes more. Turn off heat, and remove bay leaf.
While tangine simmers, combined couscous with hot broth in a cup and cover with wrap. Wait until the liquid is absorbed, and fluff couscous with a fork.
Serve chicken tangine over couscous, and garnish with parsley. Very aromatic and tasty!