Moroccan Chicken & Spinach Toss

Prep time: 10min
Total time: 45min
Serves 4
1 can
Whole Tomatoes, well drained
796 mL
8
skinless, boneless chicken thighs (about 11/2 lb/750 g), cut into chunks
0
1
small onion, thinly sliced
0
2
cloves garlic, thinly sliced
0
2 tbsp
Pure Olive Oil
30 mL
1/3 cup
Sultana Raisins
75 mL
1 1/2 tsp
ground cumin
7 mL
1 tsp
ground cinnamon
5 mL
1/2 tsp
each salt and pepper
2 mL
1/2 pkg
Baby Spinach
156 g
1 tsp
balsamic vinegar
5 mL
4 cups
cooked couscous
1 L
¼ of the recipe
calories
560
fat
19 g
saturated fat
4 g
carbs
59 g
protein
37 g
cholestrol
100 mg
fibre
6 g
sodium
890 mg
potassium
390 mg

Directions

  1. Heat a roasting pan in a 425°F (220°C) preheated oven. Cut drained tomatoes in half. Toss tomatoes with chicken, onion, garlic, olive oil, raisins, cumin, cinnamon, salt and pepper until well combined. Spread mixture evenly over the heated pan. Roast for 30 min. or until chicken is cooked through and the vegetables are tender.

  2. Carefully drain off and discard any accumulated pan juices. Add spinach and cover pan with foil. Return to oven and roast for an additional 5 min. Remove foil and stir in balsamic vinegar. Serve over couscous.