| MOROCCAN CHICKEN | |
| 2 tb extra virgin olive oil, divided 1 large onion, finely chopped 2 med. boneless, skinless chicken breasts 3 cans (14.5 oz ea) diced tomatoes ¼ tsp ground turmeric |
1 tsp ground cinnamon 1 tsp ground ginger 2-3 tb honey, or to taste salt and pepper to taste 3 c cooked hot couscous |
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In large Dutch oven or deep pan, heat one tablespoon oil over medium-high heat. Sauté onion until golden, about 6 minutes. Remove with slotted spoon to a plate. Add remaining oil and sauté chicken, turning frequently, until browned on all sides, about 8 minutes. Transfer chicken to plate with onions. Add ½ cup water to pan, scraping bottom with a wooden spoon to loosen all browned bits. Add tomatoes, turmeric, cinnamon, ginger, honey and salt and pepper to taste. Return chicken and onion to pot. Cover tightly and gently simmer until chicken is very tender, 15-20 minutes. Serve ladled over hot couscous. |
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