| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Moroccan | Poultry, Chicken, Moroccan | 4 | Servings |
INGREDIENTS
| Nonstick spray coating | ||
| 4 | 4-oz skinless, boneless | |
| Chicken breast halves | ||
| 1/3 | c | Water |
| 1 | Small eggplant, cubed | |
| 1/2 | c | Chopped onion |
| 1/2 | Chopped green pepper | |
| 14 1/2 | oz | Stewed tomatoes |
| 8 | oz | Tomato sauce |
| 1/4 | ts | Ground cinnamon |
| 1/4 | ts | Ground ginger |
| 1/4 | ts | Ground turmeric |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| Dash ground cloves | ||
| 1 1/2 | c | Chicken broth |
| 1 | c | Couscous |
| 1/4 | c | Light raisins |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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