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 | ingredients |
| | 1 tablespoon olive oil
2 garlic cloves slivered
2 medium tomatoes cored and coarsely chopped (about 1 3/4 cups)
3/4 teaspoon ground ginger
1/2 cup packed chopped fresh cilantro
1 1/2 teaspoons honey
1 boneless, skinless chicken breast half (about 6 ounces)
1 small zucchini, quartered lengthwise and thinly sliced crosswise (about 1 cup)
coarse salt and ground pepper
Couscous
3 tablespoons dry couscous
1/3 cup water
Coarse salt
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 | Moroccan Chicken |
| | Serves 1 | Prep time: 15 minutes | Total time: 35 minutes |
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- 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.
- In a large (10-inch) skillet, heat oil over medium-low heat. Add garlic; cook until starting to soften, about 1 minute. Stir in tomatoes, ginger, teaspoon salt, 1/4 teaspoon pepper, half the cilantro, and 2 tablespoons water.
- Bring to a boil; reduce to a simmer. Cook, stirring occasionally, until most of the liquid has evaporated but is still somewhat saucy, 6 to 8 minutes.
- Stir in honey; add chicken and zucchini. Return to a simmer; cover. Cook, turning once, until chicken is cooked through and zucchini is tender, about 10 minutes. Stir in remaining cilantro. Serve over couscous (below).
Couscous
- In a small saucepan, bring 1/3 cup water to a boil. Stir in couscous, season with salt.
- Remove from heat; cover, and let stand until water has been absorbed, about 5 minutes. Before serving, fluff with a fork
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