Tandoori Chicken with
Seasoned Cranberry Couscous
4-6 boneless, skinless chicken breasts
2 Tablespoons olive oil
2 Tablespoons garam masala spice mix (or add the spices below)
1 cup chicken broth
Garam Masala Spice Mix:
1 teaspoon of the following: Ground cinnamon, nutmeg, black pepper and ground cardamon
teaspoon of the following: Ground cloves, garlic powder, ground cumin, and ground coriander
1 cup dry couscous
cup dried cranberries
2 teaspoons dried parsley
1 teaspoon chicken base
1 teaspoon salt (optional)
teaspoon black pepper
teaspoon garlic powder
Marinate the chicken breasts in olive oil and spice blend.
Spray a saute' pan with non stick coating.
Place chicken into the saute' pan and cook over medium-high heat about 8 minutes on one side.
Turn chicken and add chicken broth. Continue to simmer for 4-8 minutes or until internal temperature of chicken is 165 degrees.
While chicken is simmering, boil 1 cups of water on stovetop or in microwave.
Place all ingredients for couscous in a glass bowl.
Pour boiling water over couscous. Cover and let sit for 3-5 minutes. Fluff with fork and place on serving platter.
Top with chicken and enjoy!