Shawarma-Spiced Chicken

Instructions

1. Prepare the ingredients

   • Wash and dry the fresh produce.
   • Halve the tomatoes.
   • Peel and roughly chop 2 cloves of garlic.
   • Cut off and discard the stem of the pepper. Have lengthwise; remove the ribs and seeds, then medium dice.

2. Cook the couscous

   • In a medium pot, combine the couscous, halved tomatoes, chopped garlic, a big pinch of salt, and ¾ cup of water; heat to boiling on high.
   • Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender.
   • Fluff with a fork. Drizzle with olive oil and season with salt and pepper; stir to combine.

3. Start the chicken & pepper

   • Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat.
   • In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.
   • Add the seasoned chicken and diced pepper in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned.

4. Finish the chicken & serve your dish

   • Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined.
   • Add the raisins and ½ cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened and the chicken is cooked through.
   • Turn off the heat. Taste, then season with salt and pepper if desired.
   • Serve the cooked couscous topped with the finished chicken, labneh, and almonds. Enjoy!