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  "title": "Chicken, Cracked Olive and Couscous Tagine Recipe",
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  "intro": "Chicken, Cracked Olive and Couscous Tagine is a delicious meal made with RiceSelect® Pearl Couscous. It’s the perfect choice to keep meals healthy and delicious.",
  "difficulty": "medium",
  "prepTime": 25,
  "cookTime": 5,
  "totalTime": 30,
  "serves": 4,
  "pot": false,
  "spicy": false,
  "ingredients": [
    {
      "label": "1 1/2 cups, uncooked RiceSelect® Pearl Couscous",
      "amount": null,
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      "label": "3/4 teaspoon ground ginger",
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      "label": "1 1/4 teaspoon sweet paprika",
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      "label": "1 1/4 teaspoon garlic powder",
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      "label": "3/4 teaspoon ground cumin",
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      "label": "3/4 teaspoon turmeric",
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      "label": "1/4 teaspoon cinnamon",
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      "label": "1/2 teaspoon freshly ground black pepper, plus more to taste",
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      "label": "4 boneless, skinless chicken breasts (1-1.5 lbs)",
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      "label": "2 tablespoons olive oil",
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      "label": "1 3/4 cups low-sodium chicken stock",
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      "label": "1/2 cup pitted, halved cracked green olives",
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      "label": "1/2 juice of lemon",
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      "label": "1 tablespoon flat-leaf parsley, finely chopped",
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      "instruction": "Mix ginger, paprika, garlic powder, coriander, allspice, cumin, turmeric, cinnamon, salt and pepper in a small bowl. Hold back 2 teaspoons of spice mixture for later use and use the rest to rub all over chicken. Place rubbed chicken in a small, resealable bag. Refrigerate and marinate for four hours or overnight.",
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      "instruction": "Remove chicken from refrigerator about 30 minutes before you’re ready to cook. Heat oil in a large Dutch oven with a tight-fitting lid over medium-high heat. When oil is shimmering, brown the chicken skin-side down. Flip after about 5 minutes. Brown about 4 minutes more so you achieve a golden crust on both sides. Remove from pot and transfer to a platter. Reserve.",
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      "instruction": "Add chopped onion and reserved spice mixture to pan and reduce heat to medium. Saute, stirring occasionally, until onions begin to soften, about 5 minutes. Add couscous and garlic to pan and toast, stirring to prevent over-browning, about 3 minutes. Pour in chicken stock and lemon juice. Season lightly with salt and pepper and return chicken to pan. Scatter with olives and sliced onion and bring to a simmer. Cover, reduce heat to low and cook until chicken is cooked through and couscous is tender, about 15 minutes.",
      "__typename": "instructions_BlockType"
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    {
      "instruction": "Taste and adjust seasonings, if necessary. Serve family-style or plate individually, garnished with parsley.",
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Ingredients

Instructions

  1. Mix ginger, paprika, garlic powder, coriander, allspice, cumin, turmeric, cinnamon, salt and pepper in a small bowl. Hold back 2 teaspoons of spice mixture for later use and use the rest to rub all over chicken. Place rubbed chicken in a small, resealable bag. Refrigerate and marinate for four hours or overnight.
  2. Remove chicken from refrigerator about 30 minutes before you’re ready to cook. Heat oil in a large Dutch oven with a tight-fitting lid over medium-high heat. When oil is shimmering, brown the chicken skin-side down. Flip after about 5 minutes. Brown about 4 minutes more so you achieve a golden crust on both sides. Remove from pot and transfer to a platter. Reserve.
  3. Add chopped onion and reserved spice mixture to pan and reduce heat to medium. Saute, stirring occasionally, until onions begin to soften, about 5 minutes. Add couscous and garlic to pan and toast, stirring to prevent over-browning, about 3 minutes. Pour in chicken stock and lemon juice. Season lightly with salt and pepper and return chicken to pan. Scatter with olives and sliced onion and bring to a simmer. Cover, reduce heat to low and cook until chicken is cooked through and couscous is tender, about 15 minutes.
  4. Taste and adjust seasonings, if necessary. Serve family-style or plate individually, garnished with parsley.