Moroccan Chicken With Fruited Couscous

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Moroccan Chicken With Fruited Couscous

poultry, chicken, moroccan

----MOROCCAN CHICKEN----
1 nonstick spray coating
4 4-oz skinless, boneless
1 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 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon pepper
1 dash ground cloves
----FRUITED COUSCOUS----
1 1/2 cup chicken broth
1 cup couscous
1/4 cup light raisins

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