| 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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