Moroccan Chicken. Yum!
It’s a Moroccan kind of week I guess, which is a bit ironic since I know very little about food from that part of the world. Don’t hold the name against me though—Google led me to believe that tomatoes, currants, garlic, almonds and the spices I used were indeed Moroccan-ish.
In any event, this dish is T-A-S-T-Y! And it goes perfectly with Moroccan Cauli-Rice. (I’m trying to use up my currants and sliced almonds, can you tell?) The chicken needs to braise for about 45 minutes, which gives you the right amount of time to whip up some cauli-rice and tidy up the kitchen before serving dinner. And as a busy mom, any dinner that finishes in the oven (or simmering on the stove top) therefore allowing me to clean up the kitchen prior to eating, gets another star in my book.
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