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Spiced Chicken Breasts with Couscous and Cinnamon Onions

6 tbsp. olive oil
6 cups chopped onions
1 1/2 tbsp. brown sugar
2 tsp. cinnamon

1 small onion, quartered
1/4 cup fresh lemon juice
1 tsp. ground cumin
3/4 tsp. ground ginger
1/2 tsp. sweet paprika
4 chicken breast halves, skinless, boneless

1 1/2 cups canned diced tomatoes, undrained
1/2 cup chicken broth
1/4 cup fresh cilantro, chopped

1 10 oz. package couscous, freshly cooked

Heat 4 tbsp. oil in a heavy large skillet over medium-high heat.  Add chopped onions and
stir to coat. Season with salt.  Sauté 20 minutes, stirring occasionally.  Reduce heat to medium
and cook until onions are very soft, stirring frequently, about 10 minutes.  Stir in brown sugar and
cinnamon, sauté until onions are brown, about 5 minutes.  Coarsely puree quartered onion, lemon juice,
cumin, ginger and paprika in a blender or food processor.  Pour into a resealable plastic bag. 
Add chicken, seal the bag and turn to coat. Refrigerate chicken between 30 minutes and 1 hour. 
Heat 2 tbsp. oil in a different skillet over medium heat.  Add chicken and marinade, cook until chicken
is brown, about 3 minutes per side.  Transfer chicken to a plate.  Add tomatoes with juice and broth to
skillet.  Boil until sauce thickens, about 6 minutes.  Return chicken to skillet and spoon sauce over.
Reduce heat, cover and simmer until chicken is cooked through, about 15 minutes.  Transfer
to a plate and tent to keep warm.  Boil the sauce until slightly more thickened, about 3 minutes and
stir in the cilantro.  Season to taste with salt and pepper.
Rewarm the cinnamon onions.  Mound couscous on 4 plates Top with chicken, sauce and onions.


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