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
- 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.
- 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.
- 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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