Moroccan Chicken

Name: Moroccan Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 serving(s)
Ingredients: 2 boneless skinless chicken breast halves; 2 tablespoons olive oil; 1 1/2 teaspoons ground ginger; 4 medium tomatoes, coarsely chopped; 3 teaspoons honey; 2 small zucchini; 6 tablespoons couscous; 4 garlic cloves; 1 cup fresh cilantro; salt; pepper

Submitted by Chef #1531422

"This recipe was taken from Everyday Food magazine. It was published as a "Cooking for One" recipe. I have doubled the ingredients to serve two."

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Ready In:: 35mins
Ingredients:: 11
Serves:: 2

ingredients

2 boneless skinless chicken breast halves
2 tablespoons olive oil
1 ¹⁄₂ teaspoons ground ginger
4 medium tomatoes, coarsely chopped
3 teaspoons honey
2 small zucchini
6 tablespoons couscous
4 garlic cloves
1 cup fresh cilantro
salt
pepper

directions

So that everything is ready at the same time, start the couscous while the chicken is simmering; then keep the couscous covered until ready to serve.
In a large (10-inch) skillet, heat oil over medium-low heat. Add garlic; cook until starting to soften, about 1 minute. Stir in tomatoes, ginger, teaspoon salt, 1/4 teaspoon pepper, half the cilantro, and 4 tablespoons water.
Bring to a boil; reduce to a simmer. Cook, stirring occasionally, until most of the liquid has evaporated but is still somewhat saucy, 6 to 8 minutes.
Stir in honey; add chicken and zucchini. Return to a simmer; cover. Cook, turning once, until chicken is cooked through and zucchini is tender, about 10 minutes. Stir in remaining cilantro. Serve over couscous.
For couscous: In a small saucepan, bring 1 1/3 cup water to a boil. Stir in couscous; season with salt. Remove from heat; cover and let stand until water has been absorbed, about 5 minutes. Before serving, fluff with fork.