Tuesday, May 15, 2012

Clean Out Your Spice Rack with Moroccan Chicken

 When doing your spring cleaning, don't forget about your spice rack!  Open each bottle and give it a sniff.  If the herb/spice doesn't smell like anything, it probably won't taste like anything either, and should be tossed. This recipe uses several spices to make an extremely flavorful dish.


2 tsp. olive oil
1 lb. boneless, skinless chicken thighs
1 yellow onion, thinly sliced (about 1 cup)
2 tsp. minced fresh ginger
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cinnamon
1/4 tsp. ground coriander
2 cloves garlic, minced
1 1/4 c. chicken broth
3/4 c. dried cranberries
1/2 c. flat-leaf parsley, chopped


1.  In a dutch oven or other large pot, heat the olive oil over medium-high heat.  Add the chicken and cook until browned on both sides, about 6 minutes (3 for each side.)
2.  Remove the chicken from the pan.  TIP:  Turn the pot's lid upside down and place the chicken in there.  You're going to use the lid later on, so you'll have to wash it anyway.
3.  Add the onion and cook for 3 minutes, stirring occasionally.
4.  Add the  ginger, cumin, salt, pepper, cinnamon, coriander, and garlic.  Stir for 30 seconds then add the browned chicken and chicken broth.
5.  Bring the pot to a simmer, reduce heat to low, cover, and cook for 30 minutes.
6.  Remove the chicken from the pot, cool slightly, and chop into bite-sized pieces.  Stir in the chopped chicken, cranberries, and parsley.  Cook for 5-10 minutes until heated through.  Serve over couscous.

*Recipe adapted from Cooking Light

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