Guests love our latest menu addition, Moroccan Chicken, served over Quinoa with dried cranberries and East Texas pecans mixed in. You can also serve on top of rice or pasta. Or add potatoes and veggies and make a stew. It’s a perfect hearty meal as the weather starts to cool down. And the leftovers can be frozen for another day.
Heather created our Morroccan Chicken Recipe for dinner on Saturday evening. We use leftover roast chicken and roasted veggies from Friday. The following recipe is from scratch.
- 2 cups shredded chicken
- 4 onions- slice 2 onions and roughly chop the other 2
- 2-28 ounce cans crushed tomatoes, preferably fire roasted
- 2 inch fresh ginger(about 1 tablespoon)chopped
- 6 cloves garlic
- 2 teaspoon turmeric
- 1 tablespoon cumin
- 1 tablespoon coriander
- 4 teaspoon cinnamon
- 6 medium carrots (about 6 inches long) peeled and diced
- 4 cups chicken stock
- 4 tablespoons brown sugar
- ¼ cup red wine
- Place the roughly chopped onion, tomatoes, ginger and garlic in a blender and blend into a watery paste. Set aside.
- Add the remaining 1 tablespoon olive oil in a stock pot and bring to a medium high heat. When the oil starts to simmer add the sliced onions and fry until softened, about 5 minutes.
- Add the spices (cumin, coriander cinnamon) and continue to fry the onions another minute before adding the paste. Keep sautéing the onions another 3 minutes.
- Add the blended onion/tomato mixture to the pot.
- Return the chicken to the dish and add the raw carrots, chicken stock, sugar and wine.
- Bring to a simmer, cover the pot with a fitted lid and let stew for at least 30 minutes.
- Taste and season with salt as needed.
- Serve over rice, quinoa or pasta.