Moroccan-Style Chicken Breasts With Spiced Couscous



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


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.



6 servings

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