Moroccan chicken with fruited couscous

Yield: 4 Servings

Measure Ingredient
\N \N Nonstick spray coating
4 \N 4-oz skinless, boneless
\N \N Chicken breast halves
⅓ cup Water
1 \N Small eggplant, cubed
½ cup Chopped onion
½ \N 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
\N \N Dash ground cloves
1½ cup Chicken broth
1 cup Couscous
¼ cup Light raisins



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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