Confidence in the Kitchen: Sharing Cooking Experiences with Your Preschool Child

 

 

My mother turned me on to this basic recipe from a friend of hers. I’ve modified it and find it’s pretty quick. Make sure you decide what kind of rice you’ll use to serve with it so that you’re not caught with finished chicken and then need to do the rice if you’re not making instant! (Can you tell I’m speaking from experience?)

 

My young lady likes this dish quite well even though the flavors are quite unique. I am not a fan of Indian food due to a pregnancy aversion, but love this dish.

 

Moroccan Chicken

 

3-6 chicken breast halves  

1 large onion, diced

3 cloves garlic  

1/4 cup olive oil  

1 1/2 tsp cumin  

1 1/2 tsp turmeric  

1 1/2 tsp paprika  

1 1/2 tsp curry powder  

1 tsp alt  

1/2 tsp cinnamon  

1 box pitted dates  

1 thin skinned lemon  

 

1. Mix spices, garlic, olive oil in large deep pan over stovetop. Roll chicken pieces in marinade. Cook chicken 10 minutes on one side, then turn over and cook an additional 10 minutes.
2. Add 1 cup of chicken broth to get the sauce going and deglaze pan.
3. Add onion, dates, and lemon (squeeze juice into pan). Simmer entire dish another 10 minutes.
4. Serve with white rice.