Moroccan Chicken

Another favorite source of recipes is EVERYDAY FOOD - a Martha Stewart jewel that provides ideas for basics. I like the website, but I've collected over 250 recipes from my magazine subscription in the past few years. 

I love this recipe for Moroccan Chicken and I've made it a few times each summer. I love the zucchini and fresh cilantro. Each month, EVERYDAY FOOD has a cooking for one feature and the portions are ample for one meal plus leftovers. I usually double this for Ace [mon cher] and me.

INGREDIENTS Serves 1. 1 tablespoon olive oil 2 garlic cloves, slivered 2 medium tomatoes, cored and coarsely chopped (about 1 3/4 cups) 3/4 teaspoon ground ginger 1/2 cup packed chopped fresh cilantro 1 1/2 teaspoons honey 1 boneless, skinless chicken breast half (about 6 ounces) 1 small zucchini, quartered lengthwise and thinly sliced crosswise (about 1 cup) Coarse salt and ground pepper Couscous DIRECTIONS So that everything is ready at the same time, start the couscous while the chicken is simmering; then keep the couscous covered until ready to serve. In a large (10-inch) skillet, heat oil over medium-low heat. Add garlic; cook until starting to soften, about 1 minute. Stir in tomatoes, ginger, teaspoon salt, 1/4 teaspoon pepper, half the cilantro, and 2 tablespoons water. Bring to a boil; reduce to a simmer. Cook, stirring occasionally, until most of the liquid has evaporated but is still somewhat saucy, 6 to 8 minutes. Stir in honey; add chicken and zucchini. Return to a simmer; cover. Cook, turning once, until chicken is cooked through and zucchini is tender, about 10 minutes. Stir in remaining cilantro. Serve over couscous.