Moroccan Chicken

Ingredients

• 3 tablespoons olive oil
• 2 chicken breasts, cut up
• salt and pepper
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 tablespoon chopped gingerroot
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 1/2 teaspoon saffron thread, crushed
• 1/4 teaspoon cayenne
• 1 (28 ounce) can whole tomatoes, with juices

TO FINISH

• 1/4 cup honey
• 1 tablespoon lemon juice
• salt and pepper

GARNISH

• 1 tablespoon sesame seed, toasted
• 1/4 cup cilantro leaf

Directions

1. 1

   Heat oil in a large deep skillet. Season chicken with salt and pepper and brown well. Remove from skillet. Discard all but 2 tbsp/25 mL fat from pan.

2. 2

   Add onions, garlic and ginger. Cook until tender. Add cumin, saffron, cinnamon and cayenne. Cook 30 seconds. Add tomatoes, breaking them up with a spoon. Bring to a boil.

3. 3

   Return chicken to pan. Combine with sauce. Cover and simmer gently 30 minutes. Remove chicken from pan and keep warm.

4. 4

   Add honey, lemon, salt and pepper to tomatoes in pan. Cook, reducing juices, stirring often, uncovered, until thick.

5. 5

   Spoon sauce over chicken. Sprinkle with sesame and cilantro.

6. 6

   IF USING COUSCOUS:.

7. 7

   Cook 3 cups/750 mL Israeli couscous in a large pot of boiling water for 5 to 6 minutes until tender. Drain well and toss with 2 tbsp/25 mL butter or garlic olive oil and salt and pepper to taste. Serve with the chicken.