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Sautéed Chicken with Moroccan Hot and Sweet Tomato Sauce

MichaelMichael Shepherd
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Makes 4 servings
total time:
60 min

Save this recipe 1
Save this recipe 1
Makes 4 servings
total time:
60 min


  • 1 medium onion, chopped
  • 2 small cloves garlic, finely minced
  • 2 T unsalted butter
  • 3/4 t cinnamon
  • 1/4 t ground ginger
  • 1/4 t cayenne pepper
  • 2 cups tomato sauce
  • 3 T dark honey
  • Salt and ground black pepper
  • 4 boneless chicken breast halves
  • 3 T olive oil
  • Couscous
  • 2 T sesame seeds, toasted
  • 2 T chopped cilantro
  • Bread
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  • 1

    Purée the onion and garlic in a food processor resulting in 1 cup.

  • 2

    Heat the butter in a medium saucepan over medium heat. Add the onion mixture and cook until tender, 7 to 10 minutes. Stir in the cinnamon, ginger, and cayenne; cook a few minutes more. Add the tomato sauce and honey and simmer 5 minutes. Season to taste with salt and pepper; set aside.

  • 3

    Sprinkle the chicken with salt and pepper. Heat the oil in 2 large sauté pans over medium heat. Add the chicken and cook until lightly browned on both sides, 6 to 8 minutes (don’t overcook). Add the seasoned tomato sauce and warm over medium heat 2 to 3 minutes.

  • 4

    Spoon a bed on couscous on each of 4 plates. Top with 2 chicken pieces to cover the grain. Spoon the sauce over top and sprinkle with the sesame seeds and cilantro.

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