Someone recently shared with me a Moroccan chicken dish recipe that is cooked in the crockpot. It sounded good, but I am not so big on crockpot cooking (even though I secretly want to be). I decided to adapt the recipe to make it on the stove and also upped the spice ante a bit as well. I was very happy with how easy it was and how well it turned out. Even my 7-year-old asked for second helpings. She ate the chicken and didn’t just pick out the olives! She never asks for second helpings, unless its mac and cheese. So this was the ultimate compliment a mom could get.
Ingredients:
1 cut up chicken
salt
pepper
olive oil
1 onion, chopped
5 cloves garlic, chopped
1 tablespoon ginger paste
1 teaspoon hot pepper flakes
2 carrots, chopped, or a good handful or baby carrots, cut up
rind of one lemon
juice of one lemon
1 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon turmeric
1 cup vegetable broth
1/2 cup of white wine
Add in the onions and the garlic. Cook for a few minutes. Add in the spices.
Add the broth and the wine. Cover and cook for 45 minutes.
While the chicken is cooking, cook up the couscous. Couscous is super easy. Put the desired amount of couscous in a bowl, and the same amount of boiling water, and cover and let sit for 5-7 minutes. Fluff with a fork.
About 3 minutes before serving the chicken, toss in the olives.
About Hindy Garfinkel
