Moroccan style chicken

I cut this recipe out of a newspaper ages ago and keep making it because it’s tasty and throws together easily with stuff i usually have sitting in the freezer and pantry.  I sub in dried fruits like cherries and cranberries because I loathe raisins and have made it vegetarian by adding extra garbanzos and using extra firm tofu in place of the chicken.  As it is, it’s got a Moroccan/middle eastern vibe but changing the spice mixture and the type of beans can get you to a Mexican or Italian-style meal… Cajun is pretty easy to do as well.

Ingredients
2 tsp ea ground cinnamon, cumin, coriander
1/2 tsp cayenne
salt to taste
1 1/2 lb boneless skinless chicken breast
2 Tbs olive oil
1 onion, chopped
1 tsp grated ginger
3 cloves crushed garlic
1 cup chicken broth
2 cups diced tomatoes
2 cups garbanzos, rinsed
1/4 cup kalamata olives, chopped
1/2 CUP cranberries
2 Tbs honey
1 bay leaf
1 Tbs honey
2 Tbs lemon juice

Directions
Cut chicken into bite sized pieces.  Combine cinnamon, cumin, coriander, cayenne and salt (if using) in a big-ass plastic bag.  Add the chicken and toss around until well coated.

Heat the oil in a large saucepan or dutch oven and add the chicken.  Saute until browned, but not cooked through, about 4-5 minutes, then remove chicken.

Add the onion and saute until just tender, about 3 minutes. Add the ginger, garlic and broth to the pan and cook an additional 5 minutes.

Toss the chicken back into the pot along with the remaining ingredients.  Bring to a simmer, cover and cook for half an hour.

Serve over couscous or rice.

Serves 4

chicken


Posted by Mike on Tuesday, December 28, 2010 at 12:06 PM
Filed in: Poultry • ◊ Permalink
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