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.
- 2 large red onions (cut into 2 cm pieces)
- 3 red peppers (cut into 2cm pieces)
- 6 cloves garlic (minced)
- 2 Tbsp olive oil
- 1 Tbsp curry powder
- 1 tsp cinnamon
- 2 tsp salt
- 1 tsp pepper
- 2 cups chicken stock
- 4 (14oz) cans diced tomatoes
- 2 lbs boneless, skinless chicken breasts (cut into bit sized pieces)
- 1 (5oz) can black olives
- 1 1/2 cups raisins
- 2 Tbsp lemon juice
- 1/2 cup chopped parsley
- Fry the peppers and onion in the olive oil over medium-high heat for 5 minutes.
- Add the garlic, curry powder, cinnamon, slat and pepper and cook 1 minute more.
- Add the chicken stock and tomatoes (with juice) and bring to a boil.
- Reduce heat to medium, cover and cook for 10 minutes.
- Add the chicken, olives, and raisins to the pot. Cover and cook for 10 minutes, or until chicken is cooked through.
- Remove from heat and add lemon juice and fresh parsley.
Serve alone or over cooked quinoa.