Moroccan Chicken

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 2 chicken breasts, cut up
• salt and pepper
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 tablespoon chopped gingerroot
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 1/2 teaspoon saffron thread, crushed
• 1/4 teaspoon cayenne
• 1 (28 ounce) can whole tomatoes, with juices
• 1/4 cup honey
• 1 tablespoon lemon juice
• salt and pepper
• 1 tablespoon sesame seeds, toasted
• 1/4 cup cilantro leaf

Recipe

• 1 heat oil in a large deep skillet. season chicken with salt and pepper and brown well. remove from skillet. discard all but 2 tbsp/25 ml fat from pan.
• 2 add onions, garlic and ginger. cook until tender. add cumin, saffron, cinnamon and cayenne. cook 30 seconds. add tomatoes, breaking them up with a spoon. bring to a boil.
• 3 return chicken to pan. combine with sauce. cover and simmer gently 30 minutes. remove chicken from pan and keep warm.
• 4 add honey, lemon, salt and pepper to tomatoes in pan. cook, reducing juices, stirring often, uncovered, until thick.
• 5 spoon sauce over chicken. sprinkle with sesame and cilantro.
• 6 if using couscous:.
• 7 cook 3 cups/750 ml israeli couscous in a large pot of boiling water for 5 to 6 minutes until tender. drain well and toss with 2 tbsp/25 ml butter or garlic olive oil and salt and pepper to taste. serve with the chicken.