| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Moroccan | *web/email, 4star, Beans, Chicken, Rice | 2 | servings |
INGREDIENTS
| 2 | ts | Olive |
| 6 | oz | Skinless boneless chicken breast |
| 4 | oz | Onion; chopped |
| 1 | tb | Ground cumin; or less to taste |
| 2 | ts | Pureed ginger |
| 1 | ts | Paprika; for color |
| 1/8 | ts | Cayenne pepper |
| 2 1/2 | c | Low sodium chicken broth |
| 6 | oz | Baby zucchini |
| 8 | oz | Cooked garbanzo beans; drained |
| 1 1/2 | c | Brown basmati rice cooked |
| Salt and black pepper | ||
| 2 | tb | Chopped fresh cilantro; or substitute young spinach leaves |
| Cornstarch solution; to thicken | ||
| 4 | ts | Lemon curd |
INSTRUCTIONS
There's a picture of a Moroccan Chicken Soup with Couscous on the cover of Sam Gugino's book, Cooking to Beat the Clock. This stew is a knock-off inspired by that sight. This recipe serves 2. If you like the flavors of Moroccan cuisine, check out another book: Mediterranean Cooking by Matthew Kenney and Sam Gugino: www.samcooks.com 1. Heat a nonstick saucepan. Cut chicken into bite-sized pieces. Add oil to pan. Saute chicken. While chicken browns, chop onion in food processor. Add onion to the pan and cook briefly. Add the cumin, ginger, paprika and a pinch of cayenne. Cook, stirring, until aromatic. Add broth, stir and bring just to a boil. Reduce heat, cover and simmer for a few minutes while you prepare the next vegetable. 2. Wash the zucchini. Trim the ends. Slice lengthwise; then slice half-circles 1/4-inch thick. Add to the stew. Bring to a boil; add the garbanzos. Reduce heat to simmer uncovered. Cook for about 4 minutes. Add the cooked rice and heat through: 1- 2 minutes. Taste and add salt, pepper(s) and cilantro. Thicken if needed with a slurry of cornstarch and water. Serve with a dab or two of lemon curd and optional slice of bread. Serves 2 generously. Per serving: 598 Calories; 7g Fat (10% calories from fat); 52g Protein; 93g Carbohydrate; 66mg Cholesterol; 972mg Sodium RECIPE VARIATIONS: Instead of pasta (1/4 cup instant couscous) we used leftover brown basmati rice. Instead of ground ginger, we pureed fresh. We also used less chicken than he suggested 6 instead of 9 ounces). Our version was thick enough to be called a stew and we added the lemon curd condiment. Recipe by: Adapted from p. 116 Cooking to Beat the Clock Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Feb 05, 1999, converted by MM_Buster v2.0l.
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