North African Chicken with Crisped Peppers and Greens

Adapted from the Splendid Table weekly email - Weeknight Kitchen

Category: Main Dish

Cuisine: North African

☆☆☆☆☆

Ready in 45 minutes
by KarolineW

Ingredients

1/2 teaspoon each allspice, coriander, and cumin

1 teaspoon paprika

salt and pepper

1 clove garlic minced

2 small boneless skinless chicken breast halves (or one la sliced 1/2" thick

2 tablespoons olive oil

1 1/2 pounds mixed peppers (2 red bell, 1 anaheim, 2 jalapeno) seeded and thinly sliced

2 very large handfuls organic spring mix greens about 5 ounces

1 small onion thinly sliced

Cooked couscous

Turkish Almond Sauce

1 small clove garlic minced

1/2 cup sweet onion chopped

2 tablespoons vinegar

1/4 cup olive oil

salt and pepper

1 cup yogurt

1 cup almonds sliced or chopped


Directions

Preheat oven to 450 degrees and place baking tray (1 large or 2 smaller pans) in place to preheat as well. In large bowl, toss together the spices with a generous amount of black pepper, garlic olive oil and sliced chicken. Add the peppers and greens, toss to coat. Spread ingredients on the hot baking pan, taking care not to burn yourself. Make sure pieces are space aprt to helpthe crisping process Roast 20 to 25 minutes, turning occasionally. Grens should be crisp and chicken firm. For almond sauce: Combine garlic, onion, vinegar. Whip in oil. Stir in yogurt. Add almonds just before serving. To serve: heap couscous on two plates. Pile pan roast beside it. Serve almond sauce on the side.

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