| 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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