Why so much chicken? Well, when I was 5 my father had a heart attack – which meant that virtually everything my mother knew how to make was relegated to the “occasional indulgence” category. They were replaced by things like fish and chicken – items my mother had NEVER cooked. Ever.
but being a
stubborn hearty soul, my mother embraced the challenge with gusto – she enrolled in cooking classes, poured over cookbooks and cooking magazines, and wrote countless letters to manufacturers to find out what exactly was in their product in order to figure out if it fit in with our new diet.
It was a strange new world – while my friends were dining on pot roast, pork chops and Sloppy Joe’s I was eating Chicken Stir Fry’s, marinated and grilled fish with zucchini and Tuna Chop Chop.
It was an adventure and is the main reason, I think, that I have such a passion for cooking.
And despite eating it twice a week for most of my life, I still love chicken and am still finding new and different ways to prepare it!
I came across this Morroccan Chicken dish a while ago and bookmarked it – the mix of spices intrigued me and so the other night I gave it a go – and after receiving a “three thumbs up” thought I’d share with you all!
It’s easy enough to make for a weeknight and would even make a fun entree for a Morroccan themed dinner party!!
- 1 Tbsp. olive oil
- 4 small skinless, boneless chicken breasts
- 1 small onion sliced thin
- 1 tsp. cumin
- ½ tsp. paprika
- ½ tsp. cinnamon
- zest of 1 lemon
- 1 ½ tsp. flour
- 1 ½ cups low sodium chicken stock
- 1 Tbsp. honey
- ¼ cup capers
- 2 Tbsp. minced cilantro
- In a 3-quart heavy saucepan heat oil over moderately high heat until hot but not smoking. Pat chicken dry and season with salt and pepper. Cook chicken, until deep golden brown.Transfer chicken to a plate and reduce heat to medium. Add onion to pan and cook, stirring, until softened, about 4 minutes. Add cumin, paprika, cinnamon, and flour and cook, stirring, 1 minute. Stir in broth and honey.
- Return chicken to pan and simmer, uncovered, 8 minutes. Transfer chicken to 4 plates. Simmer sauce 3 minutes. Add the capers and lemon zest. Taste and adjust seasoning - adding more salt and pepper if needed. Pour sauce over chicken and sprinkle with cilantro.