Recipe: Moroccan Chicken

Amy cooks some really great, easy dinners for us. When she’s not around I have to fend for myself, and while I don’t eat cereal for dinner, it’s often not much more complex than that. If I didn’t know better, I’d swear I was raised by wolves. Who don’t cook. And I wasn’t.

At any rate, here’s one of Amy’s regular recipes. Easy, quick, tasty, and healthy!

Moroccan Chicken

  • 2 boneless chicken breasts
  • salt and pepper
  • 4 garlic cloves, slivered
  • 2 T olive oil
  • 3 t honey
  • 1 1/2 t ground ginger
  • 4 tomatoes cored and chopped
  • zucchini, quartered and slivered
  • 1/2 c chopped cilantro

In a large skillet, heat oil over medium-low heat.  Add garlic; cook until starting to soften (1 minute).  Stir in tomatoes, ginger, salt, pepper, half the cilantro, and 1/4 C water.

Bring to a boil; reduce to a simmer.  Cook, stirring occasionally, until most of the liquid has evaporated but is still somewhat saucy, 6 – 8 minutes.

Stir in honey; add chicken and zucchini.  Return to a simmer & cover.  Cook, turning once, until chicken is cooked through and zucchini is tender (10 minutes).  Stir in remaining cilantro.  Serve over Couscous.

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