Moroccan Chicken Stew With Brown Rice

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CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Moroccan	*web/email, 4star, Beans, Chicken, Rice	2	Servings

INGREDIENTS

2	t	Olive
6	oz	Skinless boneless chicken
		breast
4	oz	Onion, chopped
1	T	Ground cumin, or less to
		taste
2	t	Pureed ginger
1	t	Paprika, for color
1/8	t	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	T	Chopped fresh cilantro, or
		substitute young spinach
		leaves
		Cornstarch solution, to
		thicken
4	t	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  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. 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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