Monday, August 17, 2009

Moroccan Chicken

I always love it when I find a recipe in a magazine where I have 95 percent of the ingredients and the ones I am missing aren't key and I can fake the recipe. This is my faked version of Moroccan Skillet Chicken. Tonight's dinner was a massive hit. There were demands for non-existent seconds. As with any recipe, you have to taste it and tweak the seasonings to your tastes. With this one, I made it as directed and added extra cinnamon and cumin. Our family enjoys these flavors, so we always like a little extra punch of flavor.

Another shortcut I'd recommend (and I think I do suggest it over and over!) is to poach the chicken so it shreds right up.

Moroccan Chicken

1 T paprika
2 t turmeric
2 t cumin
1/2 t cinnamon
2 C shredded cooked chicken
2 T EVOO
1 large onion, thinly sliced
4 large cloves garlic, crushed
2 T lemon juice
salt and pepper
1 C chicken stock
cooked rice (I cook my rice in leftover stock from the poached chicken!)


In a large bowl, mix together the paprika, turmeric, cumin, and cinnamon. Add the chicken and toss to coat.

In a large skillet, heat the olive oil. Add the chicken, onion and garlic. Cook, stirring frequently until onions are tender. Add the chicken stock and lemon juice, deglazing the pan. Remove from heat. Add salt and pepper (adjusting other seasonings if necessary) to taste.

Serve over cooked rice.

1 comment:

Thanks and have a great day!