Sautéed Chicken with Moroccan Hot and Sweet Tomato Sauce

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

This is a nice variation on the old chicken and tomato sauce routine. The ingredients are familiar but there is a North African twist—the heat of cayenne and the sweetness of honey, cinnamon, and ginger. And, instead of pairing this with pasta or potatoes, we serve couscous. The sauce can be prepared ahead of time and so can the couscous. You may hold them over hot water and just sauté the chicken at the last minute. If you want to serve a vegetable accompaniment, we suggest zucchini or Swiss chard. Broiled eggplant is also harmonious with the sweet and hot flavors.

Ingredients

    Method