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Winter 2010 Volume 01 No.1


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Moroccan Chicken with Tomatoes and Honey
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Moroccan Chicken with Tomatoes and Honey
,


This unpretentious chicken and tomato dish is enlivened by mysterious notes of cinnamon and ginger.

Ingredients:
1/4 tsp. ground turmeric or saffron threads
2 Tbsp. extra virgin olive oil
1 large onion, finely chopped
2 medium (1 1/2 lb.) skinless chicken breasts, with ribs, halved
2 1/2 lbs. ripe plum tomatoes, peeled, seeded and chopped (see note)
1 tsp. ground cinnamon
1 tsp. ground ginger
3 Tbsp. honey, preferably wildflower
1 tsp. salt
4 cups cooked hot couscous

Instructions:
1. If using saffron, place in small bowl and add 2 tablespoons hot water. Let sit until saffron is dissolved, about 20 minutes, before using.

2. Heat oil in large Dutch oven or deep pan over medium-high heat. Sauté onion until golden, about 6 minutes. Remove with slotted spoon and transfer to plate.

3. Add chicken and sauté, turning frequently, until browned on all sides, about 8 minutes. Remove chicken to plate and set aside.

4. Add 1/2 cup water to pan, scraping bottom with a wooden spoon to loosen all browned bits. Add tomatoes and cook until softened, about 8 minutes. Stir in turmeric (or saffron), cinnamon, ginger, honey and salt to taste. Return chicken and onion to pot. Cover tightly and gently simmer until chicken is very tender, about 50 minutes. Serve ladled over hot couscous.



Nutritional Information:
Makes 4 servings.
Per serving: 507 calories,
9 g. fat (1.5 g. saturated fat),
72 g. carbohydrate,
35 g. protein,
6 g. dietary fiber


Courtesy of American Institute for Cancer Research www.airc.org

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Summer 2006 Vol.7 No.3 Learning from the Chinese-speaking Cancer Patients Sandy Kwong MSW, RSW
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