Moroccan Chicken

• 3 ounces, weight Chicken Breast
• 1/4 cups Chicken Stock
• 2 cloves Garlic, Minced
• 1/4 cups Eggplant, Cubed
• 1/4 cups Zucchini, Cubed
• 1 whole Small Tomato, Cubed
• 1/2 cups Israeli Couscous, Cooked
• Cilantro For Garnish
• Lemon, To Serve
• 1- 1/2 teaspoon Sweet Paprika
• 1/2 teaspoons Turmeric
• 1/2 teaspoons Coriander
• 1/4 teaspoons Cumin
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Powdered Ginger
• 1/4 teaspoons Kosher Salt
• 1/4 teaspoons Ground Pepper

1. 1.
2. Create your very own spice blend by blending the spices together.
3. 2.
4. Cut your chicken up into chunks and place in a small bowl.
5. Sprinkle about half of the spice mix over your chicken and coat the chicken thoroughly.
6. Set aside.
7. 3.
8. Heat a saute pan with a tablespoon of the chicken stock.
9. Place your garlic in the stock and mix around.
10. Let cook for 3-4 minutes until garlic release aroma and starts to brown.
11. 4.
12. Add in eggplant, zucchini, tomato and the rest of the chicken stock.
13. Then stir in the rest of the spice mix.
14. Cover and let simmer for about 8 minutes until the eggplant and zucchini are soft.
15. 5.
16. You should have a gravy in your pan by this point as well as mostly cooked vegetables.
17. Check for salt.
18. Then, place your chicken in the pan and nestle it in.
19. Cover and let cook 5-6 minutes or until cooked through.
20. 6.
21. When chicken is almost done, throw couscous into the pan to quickly reheat (or serve couscous separately).
22. Sprinkle with fresh cilantro and serve with lemon.

chicken, chicken, garlic, eggplant, zucchini, tomato, couscous, cilantro, lemon, sweet paprika, turmeric, coriander, cumin, cinnamon, powdered ginger, kosher salt, ground pepper

Taken from tastykitchen.com/recipes/main-courses/moroccan-chicken/ (may not work)