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Moroccan Chicken

Michael Kraus

SERVES 4

•In a skillet over medium heat, heat 2 Tbsp oil.

•Add 1 onion, finely diced, and sauté until golden, about 5 minutes.

•Stir in 1 1/2 tsp cumin, 1 tsp turmeric, 3/4 tsp each cinnamon and ginger, and 1/4 tsp cayenne, and sauté 30 seconds more.

•Add one 15.5-oz can garbanzo beans, drained and rinsed, 2/3 cup quartered dried apricots, 1 1/2 cups chicken broth, 2 tsp honey (only for kids over 1), 1/2 tsp salt, and black pepper to taste.  Cover and simmer 5 minutes.

•Add 2 cups cooked chicken, cut into 1-inch chunks. Simmer 3 minutes more.

•Serve chicken over cooked couscous and garnish with 1/4 cup toasted sliced almonds and 1/4 cup coarsely chopped mint leaves.

Couscous is a quick-cooking alternative to rice.

Picky-Eater Pleaser If the spices seem too exotic for your kiddo, reserve the rotisserie-chicken drumsticks and serve with plain couscous.


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