Moroccan Style Chicken with Zucchini & Couscous

Directions

1. Prep the vegetables by washing the zucchini and tomatoes, then slice the zucchini into half rounds, medium-dice the tomatoes, and finely dice the onion and mince the garlic.
2. Warm a sauté pan over medium-high heat so it’s ready for searing the chicken.
3. In a small saucepan, boil the broth, remove it from heat, whisk in the couscous, cover, and let it sit for about 10 minutes.
4. Lightly oil the pan and add the chicken; sear pieces about 1–2 minutes per side until browned on the outside but not fully cooked through, then transfer to a plate.
5. If needed, add a little more oil to the pan, then add the onion, garlic, and zucchini. Cook, stirring often, until the vegetables start to soften, 2–3 minutes.
6. Return the chicken to the pan, add the tomatoes, honey, cinnamon, cumin, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer until the chicken is cooked through and the zucchini is tender, 8–10 minutes.
7. Rinse and dry the cilantro, strip the leaves from the stems, discard the stems, and mince the leaves. Add half of the cilantro to the pan while the dish finishes cooking, saving the rest for garnish.
8. Uncover the couscous and fluff it with a fork.
9. To serve, place the couscous on a plate, top with the chicken and its sauce, and sprinkle with the remaining cilantro.