I've started just inviting people over for dinner to replace Logan.
Not only is it nice to have some company,
but its also nice to have a little less leftovers.
As of now I have made 2 meals in the last week and have just been eating them over and over...
it gets old to say the least.
This is one of those two meals.
It was delicious.
This Moroccan chicken dish was really tasty
and really healthy, which helps since I know many of us are trying to shed those holiday lbs.
It is served with couscous, but you could substitute that or leave it out.
The recipe calls for chili powder, next time I would put more in to make it a little spicier.
I might also put a little extra turmeric...the flavor wasn't quite as strong as I was expecting.
But overall this was really good and easy, not super quick, but it was less than an hour.
Moroccan Chicken Couscous
8 bone in skinless chicken thighs
3 carrots, cut into 1 1/2 in chunks
3 onions, thinly sliced
1 (14.5 oz) can whole tomatoes, drained
1 (15.5oz) can chickpeas, drained and rinsed
1 3/4 cups chicken broth
1/2 tsp ground ginger
1/4 tsp ground turmeric
1/4 tsp ground cinnamon
1/8 tsp chili powder
2 zucchini, about 1 lb halved crosswise and quartered lengthwise
couscous for serving.
In a 5 qt pt with a tight fitting lid, combine chicken, carrots, onions, tomatoes, chickpeas, stock, 3/4 cup water, ginger, turmeric, cinnamon, chili powder, 1 tsp salt and 1/8 tsp pepper. Break up tomatoes with a spoon.
Bring to a simmer over med heat. Cover and cook for 15 min. Add zucchini and cook until chicken is cooked through, about 15 min more.
Divide couscous evenly among bowls. Spoon chicken, veggies and broth on top.
Paige Rating: ****