This is an easier, quicker version of the North African staple, but just as tasty. If you can get your hands on some, serve this dish with harissa.
2 pounds chicken breast - skinned and boned
1/4 cup honey
1 teaspoon olive oil
1 medium onion - chopped
1 medium carrot - peeled and chopped
1 medium zucchini - chopped
1 large potato - peeled and chopped
14 1/2 ounces canned tomatoes
15 ounces chickpeas, canned
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cumin
2 cups chicken broth
1 teaspoon Tabasco sauce
1/2 cup frozen green peas
3 cups couscous
3 cups chicken broth
For the Chicken
Preheat oven to 450 degrees F. Coat top of chicken breasts with honey. Place in greased broiler pan. Bake in oven until cooked through (20 minutes).
For the Vegetable Topping
In a large Dutch oven, heat oil over medium heat. Add onions; saute until translucent (5 minutes). Add carrot, zucchini, and potato. Cook, stirring for 5 minutes. Add cinnamon, ginger, cumin, and salt and pepper to taste. Stir, distributing spices evenly. Add tomatoes, garbanzos, broth,Tabasco sauce, and chicken pieces. Bring to a boil and simmer uncovered for 25 minutes. Add green peas, and cook for 5 more minutes.
For the Couscous
Meanwhile, in another (smaller) saucepan, bring chicken broth to a boil. Stir in couscous. Cover; remove from heat. Let stand for 5 minutes. Fluff with fork. Serve chicken and vegetable topping over couscous.
Calories: 798 Calories From Fat: 18%
Protein: 44g Carbohydrate: 117g
Cholesterol: 80mg Sodium: 1773mg