- Prep Time
- 10 mins
- Total Time
- 45 mins
- Serves
- 4
Ingredients
- 1 can
- whole tomatoes, well drained
- 796 mL
- 8
- skinless, boneless chicken thighs (about 11/2 lb/750 g), cut into chunks
- 1
- small onion, thinly sliced
- 2
- cloves garlic, thinly sliced
- 2 tbsp
- olive oil
- 30 mL
- 1/3 cup
- sultana raisins
- 75 mL
- 1 1/2 tsp
- ground cumin
- 7 mL
- 1 tsp
- ground cinnamon
- 5 mL
- 1/2 tsp
- each salt and pepper
- 2 mL
- 1/2 pkg
- baby spinach
- 156 g
- 1 tsp
- balsamic vinegar
- 5 mL
- 4 cups
- cooked couscous
- 1 L
Method
Step 1
Heat a roasting pan in a 425°F (220°C) preheated oven. Cut drained tomatoes in half. Toss tomatoes with chicken, onion, garlic, olive oil, raisins, cumin, cinnamon, salt and pepper until well combined. Spread mixture evenly over the heated pan. Roast for 30 min. or until chicken is cooked through and the vegetables are tender.
Step 2
Carefully drain off and discard any accumulated pan juices. Add spinach and cover pan with foil. Return to oven and roast for an additional 5 min. Remove foil and stir in balsamic vinegar. Serve over couscous.
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Nutritional Facts Per Serving
- Nutrition Description:
- ¼ of the recipe
- Calories:
- 560
- Fat:
- 19 g
- Saturated Fat:
- 4 g
- Carbs:
- 59 g
- Fibre:
- 6 g
- Cholesterol:
- 100 mg
- Protein:
- 37 g
- Sodium:
- 890 mg
- Potassium:
- 390
