Best Moroccan-Spiced Skillet Chicken

goodhousekeeping.com

Amy Broome

4 6-ounce boneless, skinless chicken breasts

3 tbsp. olive oil, divided

1 tbsp. ras el hanout (see Note)

Kosher salt and pepper

2 large cloves garlic, finely chopped

Rind from ¼ preserved lemon, pulp scraped and discarded, finely chopped (2 tablespoons)

2 tbsp. tomato paste

½ tsp. smoked paprika

1 c. quick-cooking pearl couscous (we used Bob’s Red Mill)

1 ½ tsp. chicken bouillon base (we used Better Than Bouillon) whisked into 1½ cups water

½ c. cilantro, chopped

Directions at goodhousekeeping.com

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