Moroccan chicken stew with brown rice

Yield: 2 servings

Measure Ingredient
2 teaspoons Olive
6 ounces Skinless boneless chicken breast
4 ounces Onion; chopped
1 tablespoon Ground cumin; or less to taste
2 teaspoons Pureed ginger
1 teaspoon Paprika; for color
⅛ teaspoon Cayenne pepper
2½ cup Low sodium chicken broth
6 ounces Baby zucchini
8 ounces Cooked garbanzo beans; drained
1½ cup Brown basmati rice cooked
Salt and black pepper
2 tablespoons Chopped fresh cilantro; or substitute young spinach leaves
Cornstarch solution; to thicken
4 teaspoons Lemon curd

There's a picture of a Moroccan Chicken Soup with Couscous on the cover of Sam Gugino's book, Cooking to Beat the Clock. This stew is a knock-off inspired by that sight. This recipe serves 2. If you like the flavors of Moroccan cuisine, check out another book: Mediterranean Cooking by Matthew Kenney and Sam Gugino: 1. Heat a nonstick saucepan. Cut chicken into bite-sized pieces. Add oil to pan. Saute chicken. While chicken browns, chop onion in food processor. Add onion to the pan and cook briefly. Add the cumin, ginger, paprika and a pinch of cayenne. Cook, stirring, until aromatic. Add broth, stir and bring just to a boil. Reduce heat, cover and simmer for a few minutes while you prepare the next vegetable.

2. Wash the zucchini. Trim the ends. Slice lengthwise; then slice half-circles ¼-inch thick. Add to the stew. Bring to a boil; add the garbanzos. Reduce heat to simmer uncovered. Cook for about 4 minutes. Add the cooked rice and heat through: 1- 2 minutes. Taste and add salt, pepper(s) and cilantro. Thicken if needed with a slurry of cornstarch and water. Serve with a dab or two of lemon curd and optional slice of bread.

Serves 2 generously.

Per serving: 598 Calories; 7g Fat (10% calories from fat); 52g Protein; 93g Carbohydrate; 66mg Cholesterol; 972mg Sodium RECIPE VARIATIONS: Instead of pasta (¼ cup instant couscous) we used leftover brown basmati rice. Instead of ground ginger, we pureed fresh. We also used less chicken than he suggested 6 instead of 9 ounces). Our version was thick enough to be called a stew and we added the lemon curd condiment.

Recipe by: Adapted from p. 116 Cooking to Beat the Clock Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Feb 05, 1999, converted by MM_Buster v2.0l.

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