| 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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