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Moroccan-Style Chicken Breasts With Spiced Couscous

Yankee Plus Dec 2015


Moroccan-Style Chicken Breasts With Spiced Couscous
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  • 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


Rinse the chicken and pat it dry; set aside. 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.



  • 2-1/4 cups chicken broth
  • 1 teaspoon ground turmeric
  • 1/2 cup chopped roasted red bell pepper
  • 1 package (10 ounces) couscous


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.


  • toasted sesame seeds, for garnish (optional)


Updated Wednesday, April 2nd, 2014

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