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.
