This Moroccan Chicken recipe is inspired from one of my first cookbooks ever, College Cooking: Feed Yourself and Your Friends by Megan & Jill Carle. The book was a really great way to start cooking because the recipes require minimal special tools, use inexpensive ingredients, and they have a whole chapter devoted to “food for the masses,” so you can feed your family or have this for dinner yourself with enough left over for a week’s worth of brown bag lunches. Many of the recipes in the book centre around refined carbohydrates so I’ve moved away from using it a bit, but this healthy recipe isn’t going anywhere.
When I first started cooking for myself I never bothered with fresh herbs, and even omitted them from this the first few times I made this. The addition of the fresh parsley and lemon squeezed at the end though is a real game changer – don’t leave them out! I couldn’t imagine not using lots of fresh herbs now when I cook. Its such a simple way to make a big impact. I’ve tweaked the recipe a bit, and at this point I don’t even use a recipe anymore. I love the flavor combinations of of cinnamon and curry with the raisins, and this is another meal without starches or simple carbs that is still incredibly satisfying. Its always a big hit.