*Moroccans are the largest group of immigrants in Israel from an Arab country. Between the years 1962 and 1964, 80,000 Jews left Morocco to make Aliya in Israel. Many of these immigrants moved to the Negev, giving Beer Sheva and other Negev areas a distinctive Moroccan finesse. During our years living in Beer Sheva, I always felt very lucky to be invited to a Moroccan home for Shabbat diner and never left without recipes.
1 yellow onion, roughly chopped
1 green pepper, roughly chopped
1 red pepper, roughly chopped
1 yellow squash, chopped
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts
1 (28 ounce) can crushed tomatoes
1 and 3/4 cup chicken broth
2 garlic cloves, chopped
1/2 cup prunes
1 teaspoon cumin
1 teaspoon thyme
1/2 teaspoon cinnamon
Couscous, cooked according to package directions
1) Preheat oven to 450 degrees.
2) In a greased baking pan place onion, peppers, and squash. Toss with olive oil.
3) In seperate greased baking pan place chicken.
4) Put both pans in oven and roast 20-25 minutes. After ten minutes turn chicken and stir vegetables.
5) While chicken and vegetables are cooking, combine tomatoes, broth, garlic, prunes, and spices in a large saucepan. Simmer 10 minutes.
6) After removing chicken from oven, dice into cubes and add to saucepan. Add vegetables to saucepan. Stir well.
7) Serve over hot couscous.
*Recipe by Shelley Neese, vice president of The Jerusalem Connection. Click here for her articles and videos.