We're taking a break from fish and veggies, to feature a woman who could sweep the Food Network with her culinary genius. Yvonne is a computer programmer by day, and master-of-all-things-delicious-and-beautiful by night. The woman remodels homes (HERSELF!) and then whips up a souffle to celebrate the new kitchen she just built (HERSELF!) . Check out her amazing before and after remodeling pics, and then check out her Moroccan Chicken: Yvonne's Moroccan-Stewed Chicken 4-6 boneless, skinless chicken thighs Salt and pepper 1 large zucchini, cut into cubes 1 tbsp chopped garlic 1/2 cup diced yellow onion 1 can chickpeas, rinsed and drained 1 can diced tomatoes 1/2 cup golden raisins 1 tbsp olive oil 1 cup chicken stock 1/2 tsp paprika 1 tsp cumin 1 tsp ground cinnamon 1 tbsp balsamic vinegar 1 tbsp honey 2 dried red chilies, whole (or 1 tsp crushed red pepper flakes) Chopped fresh coriander for garnish For couscous: 1/2 cup toasted pine nuts 1 cup whole wheat couscous 1 1/2 cup chicken stock 1/2 cup chopped cilantro For Chicken: Heat the oil in a large pan over medium-high heat. Season the chicken thighs with salt and pepper, place them in the pan and cook them for two to three minutes on each side, until brown. Remove from pan and set aside. Add zucchini, onion and garlic and continue cooking, stirring occasionally. When the zucchini has browned lightly, add the chickpeas, tomatoes, chicken stock, vinegar, honey, raisins, paprika, cumin and cinnamon. Add the chicken back to the pan. Turn the heat to low and simmer for 10 to 15 minutes, until the chicken is tender and cooked through. Season to taste with more salt and pepper, add garnish with the chopped coriander. Serves four. For Couscous: Bring chicken stock to a boil and add couscous. Cover with lid and turn off heat. Let sit five minutes and fluff with fork. Add cilantro, pine nuts and salt & pepper to taste.