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Mediterranean Chicken

Serve this tomatoey and cinnamon-spiced chicken atop couscous.





List of Ingredients



• 2 1/2 to 3 lbs meaty chicken pieces
  
• 2 T cooking oil
  
• 1 14 1/2 oz can tomatoes, undrained and cut up
  
• 1/2 envelope onion soup mix (about 3 T)
  
• 1 6-oz jar marinated artichoke hearts, drained and quartered
  
• 1/2 cup pitted ripe olives, halved
  
• 1/4 cup dry white wine (optional)
  
• 1/4 tsp ground cinnamon
  
• 2 1/4 cups water or chicken broth
  
• 3 T butter
  
• 1 1/2 cups quick-cooking couscous
  






Instructions



1. Skin and rinse chicken; pat dry. In a 12" skillet brown chicken in hot oil. Drain fat.
   
2. Stir together the undrained tomatoes and soup mix. Add to chicken in skillet. Bring to boiling; reduce heat. Simmer, covered, for 30 to 34 minutes.
   
3. Add artichokes, olives, wine, and cinnamon. Simmer, covered, 10 minutes or till chicken is no longer pink.
   
4. Meanwhile, in a saucepan bring water or broth and butter to boiling (if using water, add 1/2 tsp salt, if desired). Stir in couscous. Cover; remove from heat. Let stand 5 minutes. Fluff with a fork. Serve with chicken.