Moroccan chicken with fruited couscous Recipe

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Moroccan chicken with fruited couscous

Artist:	_	Yield:	4
Categories:	African, Beans, Chicken, Couscous, Moroccan, Poultry	Rating:	0
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Ingredients:

		MOROCCAN CHICKEN
		Nonstick spray coating
4		4-oz skinless, boneless
		Chicken breast halves
1/3	cup	Water
1		Small eggplant, cubed
1/2	cup	Chopped onion
1/2		Chopped green pepper
14 1/2	oz	Stewed tomatoes
8	oz	Tomato sauce
1/4	tsp	Ground cinnamon
1/4	tsp	Ground ginger
1/4	tsp	Ground turmeric
1/4	tsp	Salt
1/4	tsp	Pepper
		Dash ground cloves
		FRUITED COUSCOUS
1 1/2	cup	Chicken broth
1	cup	Couscous
1/4	cup	Light raisins

Procedures:

1	Chicken: Spray a cold 10-inch skillet with nonstick coating.
2	Preheat skillet over medium heat.
3	Add chicken to skillet and cook about 5 minutes on each side or until chicken is no longer pink.
4	Remove chicken from pan.
5	Set aside.
6	Add water, eggplant, onion and green pepper to skillet.
7	Bring to boiling; reduce heat.
8	Cook, covered, over medium heat about 10 minutes or until vegetables are tender.
9	Drain.
10	Add undrained tomatoes, tomato sauce, cinnamon, ginger, turmeric, salt, pepper and cloves.
11	Bring to boiling; reduce heat and simmer, uncovered, 10 minutes or until desired consistency.
12	Add chicken and heat through.
13	Serve chicken and sauce over fruited couscous.
14	Couscous: bring chicken broth to boiling in a medium saucepan.
15	Add couscous and raisins; stir to combine.
16	Remove from heat.
17	Cover and let stand about 5 minutes.
18	To serve, fluff with a fork.