North African chicken
2 tablespoons olive oil
1 medium onion, chopped (about 1 cup frozen chopped onion)
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground red pepper (watch how much you put in J )
1 tablespoon honey
28 ounces canned crushed tomatoes (15 oz is plenty)
1 pound (or so) boneless, skinless, chicken breast
Heat olive oil in a wide, deep pan over medium-high heat. Add onion, and cook, stirring occasionally, until golden, about 5 or 10 minutes. Add spices, salt, pepper, honey and tomatoes. Cook, stirring occasionally, about 10 minutes.
As the tomatoes cook, cut the chicken into 1-inch chunks (more or less). When the sauce has cooked 10 minutes, add the chicken and cook 5 to 10 minutes more, until chicken chunks are cooked through.
Serve over couscous, with something green, such as broccoli or brussels sprouts. Serves 4.
Nutrition data: 380 calories, 15 grams fat, 39 grams protein, 23 grams carbohydrate, 5 grams fiber, 640 milligrams sodium.
Courier Journal 16 Feb 2005 [tried with spinach salad and bread 2/19/05]