Wednesday, May 19, 2010

One-Pot Moroccan Chicken

My kitchen is small and, I like to cook, but I am a busy lady. So, I love anything that claims to be quick and use very minimal amounts of dishes. This dish not only uses minimal amounts of dishes, it is healthy, flavorful, and really easy to put together on a weeknight after work... what else can you ask for? I found it here, but made quite a few adaptations, so here is my version...

Olive oil
1 large onion, slices
1 yellow and 1 green sliced bell pepper
3 garlic cloves, minced (or a few teaspoons of the crushed garlic)
1 (14-oz.) can diced tomatoes
1 cup water
Juice from 1 lemon
1.5 lb boneless chicken breasts, but into quarters
1 bunch fresh cilantro, chopped
1/2 cup slivered almonds, toasted (optional)

1 tablespoon sweet paprika
1.5 teaspoons salt
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon fennel seeds, (could use ground)
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1-2 teaspoon chopped ginger (or 1 tsp ground)

Saute onions in a few tablespoons of olive oil until soft, add bell peppers and saute for a few additional minutes. Add all spices and stir for a few minutes. Add can of tomatoes, water, and lemon juice and bring to a low boil. Toss in chicken chunks; cover and cook slowly in the liquid, about 20 minutes.

After its done, stir in chopped cilantro, let it simmer for a few minutes, and before serving top with the almonds. Serve over brown rice (I use the frozen brown rice bags from Trader Joes, mainly because I have realized that whatever other skills I might have, cooking rice is not one of them. these bags enable me to have rice with out stressing out and then ending up with a half undercooked half overcooked glutinous mass). The second day (because trust me, this makes a lot), I tossed a couple roasted small red potatoes in, instead of rice, which was also delicious!

This was really good... the flavors were unique and we really liked it. The original recipe involves mint and olives, which I didn't want, but also eggplant (which I substituted for peppers), and which I think would have been pretty good. It was also super easy- the only time investment is browning the onions, after which you basically throw everything in the pot and let it cook. You can do this! Give it a try!


Melissa said...

I find it very inviting. I bet it smells good to. I'll try it next week.

dining room set said...

Diner is solved! I am glad I saw this recipe! I have chicken here at home but I don't know what to do with it!

Isis the Scientist said...

Yum! That looks delicious!

Megan said...

Wow, That looks delicious! keep it up.

Victoria said...

Easy and very tasty. Used a Trader Joe's pie crust - just one on top. Doubled spices and chicken.

Diane said...

Doubled all the spices and the amount of chicken. Substituted last 2/3 of cumin with curry, as ran I ran out.

Lynn said...

Now, This is what I'm looking for smell yummy and good. I might try to cook this recipe on weekends.Thank you for the blog

Jane said...

I am glad I saw this recipe! I have chicken here at home but I don't know what to do with it! thanx for posting, keep it up.

Jane said...

Made this last night and LOVED it. Skewered small pieces of chicken with red and yellow peppers, served with Spinach and Feta Orzo, store-bought naan, tomato salad, with oranges sprinkled with cinnamon for dessert. It was fabulous and so easy!

Kayla said...

It was a great guide to follow. I added a yam and potato, also some curry. The entire family enjoyed it. Served with couscous and nan. Will definitely make this again. Thanks for sharing.

Katie said...

Sounds yummy and smells yummy..I would love to try this one..Its good for dinner. Thanks for the share!

jillian said...

i would love an idea for a moroccan chicken dish to serve with couscous nothing to spicy as my 2 yr old will be having it to.Thanks

jean said...

My family wanted something different for supper one night so I tried this recipe. It was a hit with my husband and 3 young children. AND it was easy and quick to make.

Christy said...

I tried this recipe but my chicken breast turned out to be hard and dry. I was wondering about cooking cubed chicken breast in sauce for 25 minutes but did it as the recipe instructed anyways. The sauce turned out to be very tasty. Next time I will try simmering the chicken for 10 minutes after browning.

Jennifer said...

Delicious (paired with couscous) - even my toddler asked for more! I didn't have zucchini so added fresh sauted mushrooms and asparagus instead. Left out the chickpeas and paprika, used veggie broth, and went easy on the salt. It's a keeper! Thanks!

Brittany said...

I've made this dish at least 15 times now. It's amazing! Anyone who's ever tried it asks for the recipe. Recently I hosted a dinner party and served this dish. Everyone at the party now has the recipe! You won't be disappointed!


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