One Pot Middle Eastern-Style Chicken

One Pot Middle Eastern-style Chicken

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A great one-dish vegetarian meal. Low fat and healthy.


☆☆☆☆☆ 0 votes

20 Min
45 Min
Stove Top


  • 1 lb
    chicken breast (boneless, skinless), cut into 6-7 large pieces
  • 1 large
    onion, chopped
  • 2
    garlic cloves, minced
  • 2 tsp
    olive oil
  • 1 3/4 c
    low-fat chicken broth
  • 1
    red bell pepper, seeded and diced (or your choice)
  • 2 c
    fresh tomatoes, chopped
  • 1 can(s)
    15-oz. can chickpeas, well drained
  • 1/2 c
  • 1 large
    bay leaf
  • 1 1/2 tsp
    dried thyme
  • 1 tsp
    ground cumin
  • 1/4 tsp
    ground allspice
  • 1/8 tsp
    ground cloves
  • 1/8 tsp
    ground black pepper
  • 1 c
    couscous (uncooked)
  • ·
    salt to taste
  • ·
    chopped parsley for garnish

How to Make One Pot Middle Eastern-Style Chicken


  1. Coat Dutch oven with cooking spray. Cook chicken pieces over medium heat, turning frequently, until they begin to brown, then remove the chicken to medium bowl and set aside.
  2. Add onion, garlic, oil, and 2 tablespoons broth. Stir up any browned bits from bottom of pot. Cook over medium heat, stirring frequently, 5-6 minutes or until onion is tender. If liquid begins to evaporate, add more broth.
  3. Return the chicken to the pot. Add remaining broth, red pepper, tomato, garbanzos, raisins, bay leaf, thyme, cumin, allspice, cloves and black pepper. Bring to a boil, reduce heat, and simmer, covered, 20-25 minutes or until chicken is tender. Remove bay leaf and discard.
  4. Add couscous and stir to mix well. Boil 2 minutes, covered. Remove pot from heat; stir up any couscous sticking to bottom. Allow mixture to stand 10-15 minutes, covered. Add salt to taste, if desired.
  5. Arrange couscous on serving platter and top with chicken and sauce. Garnish with parsley.

Printable Recipe Card

About One Pot Middle Eastern-Style Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Middle Eastern
Other Tag: Quick & Easy

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