Recipe: Moroccan Chicken with Couscous

MOROCCAN CHICKEN WITH COUSCOUS

2 tbsp. extra virgin olive oil
1 large onion, finely chopped
1 lb. boneless, skinless chicken breasts
2 1/2 lbs. diced fresh Roma tomatoes
1/4 tsp. ground turmeric
1 tsp. ground cinnamon
1 tsp. ground ginger
2 to 3 tbsp. honey, or to taste
salt and pepper, to taste
3 cups cooked whole wheat couscous (for serving)

In large Dutch oven or deep pan, heat one tablespoon oil over medium-high heat. Saute onion until golden, about 6 minutes. Remove with slotted spoon to plate. Add remaining oil.

Saute chicken, turning frequently, until browned on all sides, about 8 minutes.

Transfer chicken to plate with onions. Add 1/2 cup water to pan, scraping bottom with 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 tender, 15-20 minutes.

Serve ladled over hot couscous.

Serves 4
Source: Benefits Pulse, City of Houston