Name: Sautéed Chicken with Moroccan Hot and Sweet Tomato Sauce
Yield: Serves 4
Cuisine: Morocco
Ingredients: ¼ teaspoon ground ginger; ¾ teaspoon cinnamon; 2 cups Tomato Sauce; ¼ teaspoon (or to taste) cayenne pepper; Salt and freshly ground pepper; 3 tablespoons dark honey; 4 whole chicken breasts, boned, skinned, and split (see Note); 1 medium onion, chopped; 2 tablespoons unsalted butter; 2 small cloves garlic, finely minced; 3 tablespoons olive oil Couscous; 2 tablespoons sesame seeds, toasted; 2 tablespoons chopped cilantro (optional)

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 Swi

Ingredients

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Ingredients

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