Moroccan Chicken

Name: Moroccan Chicken
Ingredients: 2 boneless skinless chicken breast halves; 2 tablespoons olive oil; 1 12 teaspoons ground ginger; 4 medium tomatoes, coarsely chopped; 3 teaspoons honey; 2 small zucchini; 6 tablespoons couscous; 4 garlic cloves; 1 cup fresh cilantro; salt; pepper

11 ingredients

15 steps

Ingredients

2 boneless skinless chicken breast halves
2 tablespoons olive oil
1 12 teaspoons ground ginger
4 medium tomatoes, coarsely chopped
3 teaspoons honey
2 small zucchini
6 tablespoons couscous
4 garlic cloves
1 cup fresh cilantro
salt
pepper

Directions

1

So that everything is ready at the same time, start the couscous while the chicken is simmering; then keep the couscous covered until ready to serve.
2

In a large (10-inch) skillet, heat oil over medium-low heat.
3

Add garlic; cook until starting to soften, about 1 minute.
4

Stir in tomatoes, ginger, teaspoon salt, 1/4 teaspoon pepper, half the cilantro, and 4 tablespoons water.
5

Bring to a boil; reduce to a simmer.
6

Cook, stirring occasionally, until most of the liquid has evaporated but is still somewhat saucy, 6 to 8 minutes.
7

Stir in honey; add chicken and zucchini.
8

Return to a simmer; cover.
9

Cook, turning once, until chicken is cooked through and zucchini is tender, about 10 minutes.
10

Stir in remaining cilantro.
11

Serve over couscous.
12

For couscous: In a small saucepan, bring 1 1/3 cup water to a boil.
13

Stir in couscous; season with salt.
14

Remove from heat; cover and let stand until water has been absorbed, about 5 minutes.
15

Before serving, fluff with fork.