Moroccan Chicken

Ingredients

• 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

Instructions

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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 (below).