Moroccan Chicken With Fruited Couscous Recipe

Moroccan Chicken With Fruited Couscous Recipe

Ingredients:

For the Moroccan Chicken:
Cooking spray (nonstick)
4 pcs of chicken breast fillet halves (4 oz, skinless)
1/3 c of water
1/2 c of onion; chopped
1 pcs of eggplant (small); cubed
1/2 pc of bell pepper (green); chopped
14-1/2 oz of tomatoes (stewed)
8 ozs of tomato sauce (canned)
1/4 tsp of cinnamon (ground)
1/4 tsp of ginger (ground)
1/4 tsp of turmeric (ground)
1/4 tsp of salt
1/16 tsp of cloves (ground)
1/4 tsp of pepper

For the Fruited Couscous:
1 c of couscous
1-1/2 c of broth (chicken)
1/4 c of raisins (light)

Instructions:

Spray with cooking spray on a 10 inch skillet. Preheat the skillet above moderate heat. Place the chicken on the hot skillet; cook for five mins per side, till cooked through. Set them on the side.

Add in water, bell pepper, eggplant, and onion on the skillet; let it boil and reduce the heat then cover. Continue to cook for another ten mins or till tender then drain.

Add tomatoes with their juice, tomato sauce, ginger, cinnamon, turmeric, cloves, salt, and pepper; let it boil then reduce the heat.

Let it simmer for ten mins, uncovered. Add the chicken; heat thoroughly. Serve the chicken with the sauce above the (fruited) couscous.

(Couscous)

Boil the broth in the saucepan above moderate heat. Carefully add raisins and couscous; stir them well. Take out from the heat then cover. Let it stand for five mins. When serving, fluff using a clean fork.

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