Moroccan Chicken

Moroccan Chicken
Serves 4

4 Tablespoons oil
8 cloves garlic, minced
3 teaspoons ground ginger
1 teaspoon ground coriander
2 teaspoons salt
1 teaspoons black pepper
8 medium tomatoes, seeded and chopped
6 Tablespoons honey
¾ cup chopped fresh cilantro
1 – 1 ¼ lbs boneless chicken breast, whole if they are small or cut in chunks
1 lb zucchini, sliced (2 medium or about 3 ½ cups)

In a large skillet, heat oil and add garlic over medium heat. Cook for about a minute. Add tomatoes, ginger, coriander, salt, and pepper. Stir and cook for about 6-8 minutes or until about half the liquid is evaporated. Add the honey and stir. Add cilantro, chicken, and zucchini. Cook 10 minutes, turning the chicken at least once.

Place in a freezer bag and label if desired.

If frozen, defrost over night in the fridge. Heat in a microwave or saucepan until heated through. Garnish with fresh cilantro if you have it on hand.

Couscous

1 ¼ cups couscous
1 can stock or broth

Heat stock until boiling in a small pan. Add couscous. Remove from heat, cover and let stand about 5 minutes. Fluff with a fork before serving.


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Add more chicken or a can of chick peas to serve a few more.




– October 2008 – Michele Decoteau