My brother Michael never stops creating new recipes. When I heard that he was in a Middle Eastern ‘food mood’ (I love Middle Eastern food—the blend of sweet and savory spices is unexpected and totally amazing!), I asked what he had up his sleeve. He tells me that this is his ‘latest and greatest’—I’ll let the readers of ITS help decide!

Moroccan Chicken

  • 1 small onion, chopped
  • 1 T. olive oil
  • 3 cloves garlic, minced
  • 1 stalk celery, chopped
  • 1/2 red bell pepper, chopped
  • 1/4 tsp. cinnamon
  • 1/4 tsp. alleppo pepper or cayenne pepper
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 14 oz. cooked, shredded chicken 8 green olives, sliced
  • 8 black olives, sliced
  • 1/3 cup dried prunes, chopped
  • 1/4 cup dried apricots, chopped
  • 3/4 cup chicken stock
  • 1 T. tomato paste
  • 1 T. white wine vinegar
  • salt and black pepper to taste
  • 1 tsp cornstarch
  1. In a large saucepan, sauté onion in oil just until starting to brown.  Add the celery, garlic, and red pepper and sauté for 2 minutes longer. 
  2. Add the spices, chicken, olives, and dried fruit; add the stock, tomato paste and vinegar.  Cover and cook over medium low heat for 20 minutes. 
  3. Mix cornstarch and 2 Tbsp water in a small bowl.  Add to saucepan and stir to thicken.  Serve over rice, couscous, or flatbread.  Add chickpeas to make a heartier meal.

 

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