Monday, January 14, 2013

Ranch recipes: Moroccan Chicken

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Yummy! I love this recipe for a couple reasons:

1) It is fast and on the table in 20 minutes
2) It only dirties one pan
3) I can make a couple batches of the dry ingredients and store them in glass jars on the shelf meaning I just have to dump the jar contents into the pan on days I'm short on time or creativity
4) It is bursting with exotic flavors yet every ingredient is easily sourced at the average market. Likewise, if I am missing one or two spices I can leave them out since there are enough other flavors to carry the meal.


Morrocan Chicken

- 2 boneless, skinless chicken breasts, chopped
- 1 TBSP olive oil
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp paprika
- 1 tsp red pepper flakes
- 1/4 tsp cinnamon
- 1/2 tsp fresh ground black pepper
- 1/2 tsp salt
- 1 tsp ground ginger (or a 1" cube of fresh, minced)
- 1 tsp garlic powder (or 2 cloves, crushed)
- 1 TBSP onion powder (or 1 small onion, chopped)
- 1/2 cup dried apricots, chopped
- 1 cup Isreali couscous (I find mine in the bulk bins, it is larger than traditional couscous)
-  2 cups chicken stock (or water)
- 1 cup frozen peas (optional)
- plain yogurt for garnish (optional)
- chopped herbs - basil, mint or cilantro - for garnish (optional)

I like to mix all my spices together first in a medium bowl with the apricots and couscous (if you are prepping this recipe to make another day, pour these ingredients into a glass jar or zipper bag, label and set aside).

1. In a large, non-stick skillet (with a lid, we will use that later) heat oil over medium heat and add chicken and cook for 5 minutes or until chicken is cooked through.

2. Add spices, apricots, couscous and 2 cups of liquid. Bring to a boil then reduce heat to low, cover and let simmer for 10 minutes, stirring occasionally. If needed, feel free to add another splash or two of liquid to ensure the pasta is covered.

3. Stir in frozen peas and cook 2-3 more minutes or until peas are heated and couscous is cooked through. To serve, top each serving with 2 TBSP plain yogurt and a sprinkling of herbs. Enjoy!


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