Kooking with Ken

Moroccan Chicken


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This chicken recipe isns't as hard is it looks.

2 tablespoons extra virgin olive oil
1 large onion, finely chopped.
2 medium boneless, about 1 lb., sinless chicken breasts, halved
3 cans (14 oz.) Canned, diced tomatoes, drained (if available, substitute 2 pounds diced fresh plum tomatoes.)
1/4 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 to 3 tablespoons honey
3 cups cooked hot couscous (preferably whole wheat)

  1. In large Dutch oven or deep pan, heat one table spoon oil over medium-high heat.
  2. Sauté onion until golden, about 6 minutes.
  3. Remove onions using a slotted spoon to plate.
  4. Add remaining oil to Dutch oven or pan and sauté chicken, turning frequently, until brown on all sides, about 8 minutes.
  5. Transfer chicken to plate with onions.
  6. Add to pan, cup water, scraping bottom with wooden spoon to loosen all browned bits.
  7. Add tomatoes, turmeric, cinnamon, ginger, and honey. Salt and pepper to taste.
  8. Return chicken and onions to pan. Cover tightly and gently simmer until chicken is very tender, 15 to 20 minutes.
  9. Serve ladled over hot couscous.

Makes 4 servings. Per serving: 393 calories, 8 g. total fat - 1 g. saturated fat, 53 g. carbohydrates, 28 g. protein, 7 g. dietary fiber, 448 mg sodium.

This page last updated: Sunday, 06-Oct-2013 00:42:06 EDT

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This web site started because of my enjoyment in cooking and desire to share simple recipes. This web site is for your benefit and I make no profit on it. After 7 years of trying to cover the costs with donations, I reluctantly introduced advertising in 2013 as a way to finance this site, but it doesn't cover all the costs. A non-tax deductible donation to help cover the cost of operating this web site may be made to Kesign Design Consulting through PayPal ...

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