Moroccan Chicken with tomatoes and honey


1/4 tsp. ground turmeric or saffron threads
2 Tbsp. extra virgin olive oil
1 large onion, finely chopped
2 medium (1 1/2 lb.) skinless chicken breasts, with ribs, halved
2 1/2 lbs. ripe plum tomatoes, peeled, seeded and chopped (see note)
1 tsp. ground cinnamon
1 tsp. ground ginger
3 Tbsp. honey, preferably wildflower
1 tsp. salt
4 cups cooked hot couscous


If using saffron, place in small bowl and add 2 tablespoons hot water. Let sit until saffron is dissolved, about 20 minutes, before using. Heat oil in large Dutch oven or deep pan over medium-high heat. Sauté onion until golden, about 6 minutes. Remove with slotted spoon and transfer to plate. Add chicken and sauté, turning frequently, until browned on all sides, about 8 minutes. Remove chicken to plate and set aside. Add 1/2 cup water to pan, scraping bottom with a wooden spoon to loosen all browned bits. Add tomatoes and cook until softened, about 8 minutes. Stir in turmeric (or saffron), cinnamon, ginger, honey and salt to taste. Return chicken and onion to pot. Cover tightly and gently simmer until chicken is very tender, about 50 minutes. Serve ladled over hot couscous.

Note: Three pounds (the equivalent of 48 ounces) canned peeled tomatoes, drained and chopped, may be substituted.

Nutrient analysis per serving:

507 calories, 9 gms fat, 35 gms protein, and 6 gms dietary fiber. Makes 4 servings.

Recipe from the American Institute for Cancer Research.