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Moroccan Chicken


By The Baking Barrister (Visit website)




I think I've unconsciously decided to be prolific this week. I've posted about popsicles, salmon and now this. Plus, I have some sourdough whole wheat rolls rising that might require a brief post. I want to let you know that this dish turned out amazing. I had some eggplant, zucchini and defrosted chicken and decided to Google the three ingredients. I kept coming up with Moroccan dishes, so I decided to run with the theme. Inspired by a host of different recipes and spice blends, I let my instincts take over and just cooked. I love meals that take under 30 minutes and boast all sorts of good flavor. It gives me hope that reheated pasta and cereal dinners are gone forever.

I would write more, but it's insanely hot, and people in West LA, including myself, do not usually have air conditioning. I've already expended what energy the sun did not leech from my body on cooking this chicken and making dough. So I'll just leave you with the recipe and foodporn.



Moraccan Chicken
Makes 1 Serving
3-4 ounces chicken breast
1/4 cup eggplant, cubed
1/4 cup zucchini, cubed
1 small tomato, cubed
2 cloves garlic, minced
1/4 cup chicken stock
1/2-1 cup Israeli couscous, cooked
lemon & cilantro for garnish 1 1/2 tsp. sweet paprika
1/2 tsp. turmeric
1/2 tsp. coriander
1/4 tsp. cumin
1/2 tsp. cinnamon
1/4 tsp. powdered ginger
1/4 tsp. kosher salt
1/4 tsp. ground pepper
1. Mix together everything from the paprika to the pepper to create your very own spice blend.

2. Cut your chicken up into chunks and place in small bowl. Sprinkle about half of the spice mix over your chicken and coat the chicken thoroughly. Set aside.

3. Heat a sautee pan with a tablespoon of the chicken stock. Place your garlic in the stock and mix around. Let cook for 3-4 minutes until garlic release aroma and starts to brown.

4. Add in eggplant, zucchini, tomato, the rest of the chicken stock and the remaining spice mix. Cover and let simmer for about 8 minutes until the eggplant and zucchini are soft.


5. You should have a gravy in your pan by this point as well as mostly cooked vegetables. Check for salt. Then, place your chicken in the pan and nestle it in. Cover and let cook 5-6 minutes or until cooked through.

6. When chicken is almost done, throw couscous into pan to quickly reheat (or serve couscous separately). Sprinkle with fresh cilantro and serve with lime.






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