Gourmet Grandma
Moroccan Chicken With Couscous
By Maxine Byrd
Mar 1, 2003 - 11:38:00 AM

An unusual chicken dish - don't let the prunes scare you.

Moroccan Chicken with Couscous (2 servings)


1/4 cup slivered almonds, toasted in small skillet until just beginning to turn golden - set aside.

2 Tbsp. olive oil

1 medium clove garlic, minced

2 skinless chicken breasts cut into strips

1-1/2 tsp. ground cumin

1/2 tsp. ground ginger

1/4 tsp. cayenne pepper

1/8 tsp. tumeric

1/2 red onion, sliced thin and slices halved

1/2 cup chicken broth

1 cinnamon stick

2 Tbsp. honey

6 pitted prunes, halved

1/4 cup golden raisins

1/2 tsp. sesame oil

1 Tbsp. chopped parsley

freshly ground pepper to taste

Put olive oil into large skillet over medium high heat and saute garlic for one minute. Add chicken and spices except cinnamon stick and saute three to four minutes. Remove chicken from pan. Put onion in pan with 1 Tbsp. broth and saute five minutes. Put chicken back in pan along with remaining broth and other ingredients except parsley and almonds. Cover and simmer over medium-low, heat 20 minutes or until chicken is tender and cooked through. For couscous: Combine l cup chicken broth and 2/3 cup couscous. Bring to boil, stirring well. Remove from heat and set aside five minutes. Stir almonds and parsley into chicken. Fluff couscous and transfer to two plates. Spoon chicken over couscous and serve. Can be doubled for four servings.

maxine@canyonnewspaper.com



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