Moroccan Spiced Chicken

 

1

tablespoon paprika

1/2

teaspoon salt

1/2

teaspoon ground cumin

1/4

teaspoon ground allspice

1/4

teaspoon ground cinnamon

4

boneless skinless chicken breasts (about 1 1/4 lb)

1

tablespoon vegetable oil

2

cups water

1

teaspoon vegetable oil

1 1/2

cups uncooked couscous

1/4

cup raisins, if desired

1

small papaya, peeled, seeded and sliced

• 1 In small bowl, mix paprika, salt, cumin, allspice and cinnamon. Coat both sides of chicken with spice mixture.
• 2 In 10-inch skillet, heat 1 tablespoon oil over medium heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
• 3 Meanwhile, in 2-quart saucepan, heat water and 1 teaspoon oil just to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes. Fluff couscous before serving; stir in raisins. Serve chicken with couscous and papaya.