Tuesday, February 10, 2009
Moroccan Meal for Two
I saw this recipe in Women's Health a while back and it intrigued me because it was Moroccan. Jason went to Morocco a few years back and it was one of his favorite mission trips and he brings it up all the time...so I wanted to make a Moroccan meal. Anyways, it turned out pretty good. So here it is
Moroccan Stewed Chicken
1 lb. boneless, skinless, chicken thighs
1 large zucchini, cut into cubes
1 can (16 oz) garbanzo beans
1 can (14.5 oz) diced tomotoes (i used organic)
1/2 tbs. olive oil
1 c. chicken stock or water (i used chicken stock)
1/2 tsp cayenne pepper
1 tsp ground cumin
1/2 tsp gorund cinnamon
chopped fresh cilantro for garnish
- Place oil in large saute pan or wide pot over medium heat.
- Season chicken with salt and black pepper and cook in pan until browned, 2 to 3 mins. per side. Add zucchini and continue cooking, stirring often.
- When zucchini pieces have browned lightly, add garbanzo beans(drained), tomatoes chicken stock, cayenne, cumin, and cinnamon. Turn heat to low and simmer until chicken is tender and cooked through, 10 to 15 mins. Seasons to taste with more salt and pepper; garnish with chopped cilantro.
**Now I have a grocery budget, and I don't like buying spices that I probably use for only one meal, so I nixed the cayenne pepper, cilantro, cinnamon, and cumin...which might have made this meal less moroccan. haha i dont know. i added garlic when i was cooking the chicken and that was my added flavor. Overall, it was pretty good, but i think it would be good with the cayenne pepper and cumin. I also made couscous...the boxed Far East brand...which was easy to make and was tasty.