Name: Moroccan-Style Chicken Breasts With Spiced Couscous
Yield: 6 servings
Cuisine: Poultry
Ingredients: 6 boneless, skinless, chicken breast halves; 2 cans (16 ounces each) Italian-style stewed tomatoes with juice; 1 cup chopped onion; 2 tablespoons chopped garlic; 1-1/2 cups chopped, unpeeled, seeded zucchini; 1/2 teaspoon salt; 1/2 teaspoon coarsely ground black pepper; 1 tablespoon ground cinnamon; 1 teaspoon ground ginger; 1/4 cup honey; 2-1/4 cups chicken broth; 1 teaspoon ground turmeric; 1/2 cup chopped roasted red bell pepper; 1 package (10 ounces) couscous; toasted sesame seeds, for garnish (optional)

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Chicken:

Ingredients

6 boneless, skinless, chicken breast halves

2 cans (16 ounces each) Italian-style stewed tomatoes with juice

1 cup chopped onion

2 tablespoons chopped garlic

1-1/2 cups chopped, unpeeled, seeded zucchini

1/2 teaspoon salt

1/2 teaspoon coarsely ground black pepper

1 tablespoon ground cinnamon

1 teaspoon ground ginger

1/4 cup honey

Instructions

In a large Dutch oven, mix all of the ingredients except the chicken; stir to blend, and add the chicken. Turn to coat. Cover and cook for 45 minutes over medium-low heat, until the chicken is tender.

Couscous:

Ingredients

2-1/4 cups chicken broth

1 teaspoon ground turmeric

1/2 cup chopped roasted red bell pepper

1 package (10 ounces) couscous

Instructions

In a medium saucepan, about 15 minutes before serving, combine the broth, turmeric, and roasted red pepper. Cover and bring to a boil. Remove the pan from the heat, stir in the couscous, and let stand for 5 minutes. To serve, spoon the couscous onto a serving platter, arrange the chicken on top, and pour the sauce from the Dutch oven over the chicken. Sprinkle with sesame seeds, if desired.