Sautéed Chicken with Moroccan Hot and Sweet Tomato SauceMichael Shepherd
- 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
- 2 T sesame seeds, toasted
- 2 T chopped cilantro
Purée the onion and garlic in a food processor resulting in 1 cup.
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.
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.
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.
Source: Michael Shepherd