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Moroccan chicken with couscous

Recipe details:

Moroccan chicken with couscous

what you need

  • 1 tablespoon oil
  • 1/2 (38 ounce) package boneless, skinless chicken breasts, cut into bite-size pieces
  • Salt and pepper
  • 1 cup Archer Farms Roasted Tomato and Pepper Salsaa
  • 1 (12 ounce) package frozen Archer Farms Butternut Squash
  • 1/4 teaspoon Archer Farms Cinnamon
  • 1 (15 ounce) can garbanzo beans, drained
  • 1/2 cup sliced Spanish olives
  • Archer Farms 100% Whole
  • Couscous, prepared according to package directions
  • Slivered almonds, toasted

here's how

  1. Heat oil in large skillet on medium-high heat. Add chicken and salt and pepper as desired. Sauté until no longer pink.
  2. Add salsa, squash and cinnamon. Heat until bubbly. Reduce heat. Cover and cook 5 to 6 minutes, stirring occasionally, until chicken is cooked through.
  3. Stir in beans and olives; heat through. Serve on couscous. Garnish with almonds, if desired.


In place of the couscous, serve on saffron or basmati rice.