Thursday, March 18, 2010

Morocaan Chicken

This came about when I was going to make Hawaiian Pork chops; but didn’t have any pineapple. I did have prunes and dried apricots so I searched for Moroccan spice blends. I found one at Recipe Zaar that I could use after a small change. I fixed this thinking Scott would eat it, but not like it. He has asked for it again, so it must be a winner!

Moroccan Chicken
2 tsp olive oil
1 cut up chicken
½ onion, sliced
2 ribs celery, julienned
1 carrot, julienned
1 red sweet pepper, sliced
6 dried apricots, sliced
6 prunes, sliced
3 dried tomatoes, sliced
2 cups chicken broth
Moroccan Spice Blend*

Heat the oil in a non-stick skillet until it shimmers.
Pat dry the chicken and carefully add to the hot skillet
When the chicken is brown on the first side, turn it over and
Add the onion, celery, and peppers.
Brown the second side of the chicken
Add the apricots, prunes, tomatoes, and chicken broth
Sprinkle with 2 tsp Moroccan Spice Blend
Cover and cook 20 minutes or until the chicken in fully cooked
Serve with couscous or orzo
Serves two with leftovers

*Moroccan Spice Blend
1 tsp ground nutmeg
1 tsp ground cumin
½ tsp allspice
½ tsp ground ginger
¼ tsp cayenne pepper
¼ tsp cinnamon

Store in an airtight container - using freshly bought spices this should last a year
This is a mild seasoning. Use as much or as little as your palate dictates

1 comment:

  1. By coincidence I had Morrocan Chicken Tagine today. I decided I better try to make it as it is tasty and nutritious and helps me to eat the brown rice much easier. After looking on line it looks like there are many varieties of Chicken Tagine. Whenever I do make it, I'll try to remember to post a blog about it.