DeziGal

prep time: 10 min

cook time: 30 min

Serves 2

2 boneless/skinless chicken breast pieces (1lb total)

Any Moroccan seasoning sauce (I used the “spicy morrocan pepper” sauce made by “wild thyme” available at whole foods). If you don’t have the sauce just use ground cumin and coriander powder.

Olive oil

4 garlic gloves (sliced)

1 cup vermouth or dry white wine

1 cup chicken broth

1 cup mixed dry fruits (currants, figs, apricots, cashews, whatever floats your boat)

½ cup brine-cured green olives pitted and sliced

store bought couscous mix (any brand)

2 zuccinnis sliced into rounds

pepper oil (if available) or paprika

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Season chicken liberally with morrocan sauce or the ground spices. stick in the fridge for 1 hour.

Heat oil in large skillet with lid. Cook chicken over medum-high heat, turning once until golden brown (8 min total). Transfer to plate.

Add garlic to same pan. Cook 30 sec until golden. Add wine and broth and fruits. Bring to simmer.

Return chicken to skillet. Reduce heat to low-medium. Cover and simmer gently until most of the liquid is gone. You should be left with the chicken and soft dry fruits. (15-18 min).

Add olives and cook 2-3 more min

season with salt/pepper if needed.

While chicken is cooking, make the couscous per instructions on box.

Heat pepper oil in saute pan, add the zucchini and sauté until golden brown.

Serve warm and see the love flow! Chicken can be prepared 4-5 hours ahead. Just reheat in covered pan.

xo