Saturday, August 7, 2010

Moroccan Chicken with Zucchini

The latest on www.ediblesantafe.com... This might be my new favorite zucchini recipe. Ginger, cilantro and honey really make tomatoes and zucchini sparkle.


2 Tbs olive oil
4 garlic cloves, minced
1.5 pounds chicken pieces
1 tsp grated fresh or ground ginger
1/2 Tbs honey
1 tsp salt
1/4 tsp ground pepper
1 cup chopped fresh cilantro
1 cup canned diced tomatoes + 1 cup water, OR 2 cups diced fresh tomatoes
2 zucchini, sliced thinly

1 cup couscous
2 cups water
Pinch of salt

Heat the olive oil in a large skillet, then add garlic and chicken pieces. If you're using breasts, cut them in half or in large chunks, according to your preference (the smaller you cut them, the faster they will cook). Thighs or drumsticks would also be great - dark meat with bones will add more flavor to the stew. Brown the chicken, then add the ginger, honey, salt, pepper, half the cilantro, zucchini, tomatoes and water (or fresh tomatoes). Cover and bring to a boil, then simmer until chicken is done, 10-20 minutes. If the sauce is too thin, remove the lid and continue cooking until the sauce thickens.

Meanwhile, add the boiling water and salt to the couscous, stir and cover tightly. Let sit 5 minutes, or until all water is absorbed, then fluff with a fork.

Add the remaining cilantro to the chicken and sauce, and enjoy with hot couscous.
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