See Also: Moroccan-Style Chicken and Couscous(recipes)
Moroccan lamb and couscous(recipes)
Moroccan lamb tagine with ras el hanout and couscous(recipes)
Moroccan fish tagine with coriander couscous(recipes)
Moroccan lamb tagine with lemon and pomegranate couscous(recipes)
Moroccan-Style Lamb Chops(recipes)
Spanish-Style Couscous(recipes)
Moroccan-style meatballs served with sour cherry and date sauce(recipes)
Moroccan Chicken Tagine(recipes)
Moroccan Spiced Chicken Bisteeyas(recipes)

Moroccan-Style Chicken and Couscous (recipes)


Moroccan-Style Chicken and Couscous

Yield: Makes 4 servings



Ingredients:



1-1/2cups water

1/3cup raisins

2chicken bouillon cubes

2tablespoons olive oil or butter

1cup quick-cooking couscous

4boneless skinless chicken breasts (about 6 ounces each) flattened to 1/4-inch thick

4teaspoons mild curry powder

4sheets (18X12 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray

Sweet Lemon Sauce (recipe follows) or prepard mango chutney









Preparation:





1.Preheat oven to 450°F. 2.Bring water, raisins, bouillon cubes and olive oil to a boil in 2-quart saucepan. Add couscous; stir; cover and remove from heat. Let stand 5 minutes; fluff with fork. 3.Place 1/2 cup couscous in center of one sheet of foil. Dust one chicken breast on both sides with 1 teaspoon curry powder. Shape chicken around stuffing. Double fold sides and ends to seal, leaving head space for heat circulation. Repeat with remaining foil, couscous, chicken and curry.4.Place packets on baking sheet. Bake 20 minutes.5.Meanwhile, prepare Sweet Lemon Sauce. 6.Remove packets from oven. Let stand 5 minutes. Open packets and carefully transfer contents to serving plates. Serve with Sweet Lemon Sauce or prepared mango chutney.







Sweet Lemon Sauce

Yield: Makes about 1 cup



Ingredients:



1lemon

1/2cup plus 2 teaspoons honey, divided

1/2cup water









Preparation:





1.Cut lemon into thin slices, discarding ends. Remove and discard seeds. 2.Place lemon, 1/2 cup honey and water in small saucepan. Bring to a boil, stirring frequently. 3.Add remaining 2 tablespoon honey; stir and cover. Remove from heat until ready to serve.