Moroccan chicken with fruited couscous
4 Servings
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 |
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.
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