Moroccan chicken with fruited couscous
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Nonstick spray coating | ||
| 4 | 4-oz skinless, boneless | |
| Chicken breast halves | ||
| ⅓ | cup | Water |
| 1 | Small eggplant, cubed | |
| ½ | cup | Chopped onion |
| ½ | Chopped green pepper | |
| 14½ | ounce | Stewed tomatoes |
| 8 | ounces | Tomato sauce |
| ¼ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground ginger |
| ¼ | teaspoon | Ground turmeric |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| Dash ground cloves | ||
| 1½ | cup | Chicken broth |
| 1 | cup | Couscous |
| ¼ | cup | Light raisins |
Directions
MOROCCAN CHICKEN
FRUITED COUSCOUS
CHICKEN: 1. Spray a cold 10-inch skillet with nonstick coating.
Preheat skillet over medium heat. Add chicken to skillet and cook about 5 minutes on each side or until chicken is no longer pink.
Remove chicken from pan. Set aside. 2. Add water, eggplant, onion and green pepper to skillet. Bring to boiling; reduce heat. Cook, covered, over medium heat about 10 minutes or until vegetables are tender. Drain. 3. Add *undrained* tomatoes, tomato sauce, cinnamon, ginger, turmeric, salt, pepper and cloves. Bring to boiling; reduce heat and simmer, uncovered, 10 minutes or until desired consistency.
Add chicken and heat through. Serve chicken and sauce over fruited couscous. COUSCOUS: Bring chicken broth to boiling in a medium saucepan. Add couscous and raisins; stir to combine. Remove from heat. Cover and let stand about 5 minutes. To serve, fluff with a fork.