last night’s moroccan chicken

March 19, 2012

brown chicken, about five minutes on each side

remove from pan and in pan, fry onions (subbed garlic for the onion-hater)
add cumin, coriander, ginger, cinnamon, salt, pepper, garlic, turmeric

stir-fry a minute, add broth or stock with a slosh of lemon juice and cook down a while

add chicken and split chickpeas

cover, reduce heat, simmer 45 mins

add cut-up dried fruit (we had cranberries, raisins, figs, and dates) and nuts

leave lid off and simmer until fruit is tender and sauce thickens some, about 15 mins

cook rice separately in a pot with the scrapings of last night’s dinner (some vegetable-and-white-bean soup).

served with amazing salad with homemade dressing (walnut oil, pomegranate molasses, mustard, balsamic, ginger, and assorted herbs has been my favorite lately) with nuts and dried fruit on top


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