Moroccan Chicken

This is my latest creation, Moroccan Chicken. I was inspired to make this dish after seeing something similar in the latest Chatelaine magazine.














MOROCCAN CHICKEN

9 pieces of chicken thighs, boneless and skinless
1 pint of cherry tomatoes
1 cup sultana raisins
1 cup of pimento olives
1/2 cup red wine
1 tsp cinnamon
1 tbsp cumin
1 tbsp paprika
1 tbsp mint
salt
pepper
3 to 4 bay leaves

1. In a deep pan or dutch oven, brown the chicken on both sides on medium-high heat. About 15 minutes.

2. Pour red wine into pan and simmer for 15 minutes on medium heat. Add the bay leaves.

3. Stir the chicken thighs and add the cinnamon, cumin, paprika, mint, salt and pepper. Mix together.

4. Immediately add the tomatoes, olives and pimentos. Combine and simmer for 15 minutes on medium heat. Cover at this point so the juices do not evaporate.

5. Serve with seasoned quinoa. 2 cups quinoa to 4 cups water. Add canola oil, salt and pepper. Boil for 15 minutes.

Chicken Chili

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Chicken Chili is one of those recipes that are very versatile in that you can use any cut of chicken and any vegetable and bean combinations you can come up with. You can also substitute the chicken for beef or keep it vegetarian. My recipe is has all the basic ingredients you need to a chili base. Remember you can use the leftovers for other recipes such as Chicken Chili Bake or Chicken Burritos.






CHICKEN CHILI

1 lbs ground chicken
1 onion, diced
3 to 4 garlic cloves, chopped
2 red peppers, diced
3 celery stalks, diced
1 pint of mushrooms, diced
1 can black beans
1 cup corn
1 can of diced stewed tomatoes
1 tsp cumin
1 tsp oregano
1 tbsp cilantro
1 tbsp paprika
1 tbsp chili powder
1 tsp aji colorado (hot red pepper paste)
salt
pepper
2 cups chicken broth

1. Brown the chicken until cooked well. About 15 minutes on medium-high heat. Season with salt and pepper. Set aside in a bowl.

2. In the chicken juices saute onions, garlic, peppers and celery. Add the cumin, oregano, cilantro, paprika, chili powder and aji coloardo. Saute for 10 minutes.

3. Add the mushrooms and continue sauteing for another 5 to 10 minutes.

4. Return the cooked chicken into the pot. Stir in the stewed tomatoes, chicken broth and black beans. Bring to a simmer for 30 minutes on medium heat.

5. At 20 minutes add the corn and continue simmering.