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 |
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.