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Hey all-A few weeks ago I saw these chicken recipes online. They all require minor modification (chicken breast instead of dark meat, reduction in oil) and then maybe some tweaking based on personal triggers, but I think they look promising. Whaddyathink? Here's two. Just let me know if you want some others to glance at.

Italian Chicken
Start to Finish: 40 minutes

Ingredients
4 skinless, boneless chicken breast halves (about 1 pound total)
2 tablespoons olive oil
1 large onion, halved and thinly sliced
2 cloves garlic, minced
3 large tomatoes, coarsely chopped
1/4 cup Greek black olives or ripe olives, pitted and sliced
1 tablespoon capers, drained
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup dry red wine or reduced-sodium chicken broth
2 teaspoons cornstarch
1/4 cup snipped fresh basil
2 cups hot cooked couscous

Directions
1. Rinse chicken; pat dry. In a large skillet heat 1 tablespoon of the olive oil over medium-high heat. Add chicken; cook for 4 to 5 minutes on each side or until chicken is tender and no longer pink. Remove from pan and keep warm.

2. For sauce, add the remaining olive oil, onion, and garlic to hot skillet. Cook and stir for 2 minutes. Add the tomatoes, olives, capers, salt, and pepper to skillet. Bring to boiling; reduce heat. Simmer, covered, for 3 minutes. Stir together the wine or broth and cornstarch; add to the skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in basil. Pour sauce over chicken. Serve with couscous. Makes 4 servings.

Moroccan Chicken Stew

Start to Finish: 35 minutes

Ingredients
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
1 tablespoon all-purpose flour
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground paprika
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 medium onions, cut into wedges
3 cloves garlic, minced
1 tablespoon olive oil
1 28-ounce can crushed tomatoes
1 15-ounce can garbanzo beans, rinsed and drained
1-1/2 cups water
1/2 cup raisins
1/3 cup small pitted ripe olives
3 cups hot cooked couscous
1/4 cup snipped fresh cilantro

Directions
1. In a bowl coat chicken pieces with a mixture of flour, coriander, cumin, paprika, salt, and cinnamon. Set aside.

2. In a 4-quart Dutch oven cook onion and garlic in hot oil about 5 minutes or until tender. Remove from Dutch oven, reserving oil in pan. Add chicken pieces, about half at a time, to pan. Cook quickly until lightly browned, stirring frequently. Return all chicken and the onion mixture to pan. Add crushed tomatoes, beans, water, raisins, and olives. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until chicken is tender, stirring occasionally. Spoon couscous into soup bowls. Ladle stew over the couscous and sprinkle with snipped cilantro. Makes 6 servings

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