Ingredients
1 tablespoon olive oil1 pound boneless skinless chicken thighs, cut into 1-1/4-inch pieces1 can (14-1/2 ounces) diced tomatoes, undrained 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained1/4 cup lemon juice2 tablespoons apricot preserves1/2 teaspoon salt1/2 teaspoon ground cumin1/4 teaspoon crushed red pepper flakes1/8 teaspoon ground cinnamon1 package (5.8 ounces) roasted garlic and olive oil couscousChopped smoked almonds, optional
Preparation
In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken on both sides. Stir in tomatoes, artichoke hearts, lemon juice, preserves, salt, spices and seasoning packet from couscous; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to develop and for chicken to cook through.
Stir in couscous; remove from heat. Let stand, covered, 5 minutes. If desired, sprinkle with almonds.
