Moroccan Chicken with Zucchini
This might be my new favorite zucchini recipe. Ginger, cilantro and honey really make tomatoes and zucchini sparkle.
2 T. olive oil
4 garlic cloves, minced
1½ pounds chicken pieces
½ T. honey
1 t. grated fresh ginger
1 t. salt
1/4 t. ground pepper
2 zucchini, thinly sliced crosswise
2 C. diced fresh tomatoes, OR 1 C. canned diced tomatoes + 1 C. water
1 C. chopped fresh cilantro
1 C. couscous
2 C. boiling 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 honey, ginger, salt, pepper, zucchini, tomatoes and water (or fresh tomatoes), and half the cilantro. Cover and bring to a boil, then simmer until chicken is done, 10 to 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.
Blogger Amy White is totally obsessed with vegetables and fruits. Amy can be found every Friday right here, and on her blog, www.veggieobsession.blogspot.com.