Moroccan Chicken with Brown Rice

(recipe by TheSalmons)

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 1 14-oz can diced tomatoes
  • 3 cloves garlic
  • 1-2 tbsp honey
  • about a dozen prunes
  • 1 small shallot
  • 1 cup brown rice
  • olive oil for cooking
  • salt and pepper
  • vinegar
  • Spice Blend:
    • 1 tbsp cinnamon
    • 3/4 tbsp ground coriander
    • 1/2 tbsp turmeric

Cook the rice: add 2 cups water to 1 cup rice in a 3-quart pot and heat to boiling on high. Cover. Reduce heat to low and cook for 25-30 minutes or until rice is tender and the water has been absorbed.

While the rice cooks, prep other ingredients.

  • Peel and chop garlic
  • Peel and chop shallot
  • Rough chop the prunes
  • Mix the dry spices together in a small bowl

Chicken: Pat the chicken dry with paper towels and cut each breast into 3-4 pieces. Salt and pepper a little. In a stainless steel skillet, heat 1-2 tbsp olive oil on medium-high. Add the chicken and cook 4 to 6 minutes on the first side, or until golden brown. Flip and cook 2 to 3 minutes or until lightly browned. Remove from pan leaving the browned bits (fond) and set chicken aside on a plate. (You will cook the chicken more in a later step.)

Make the Sauce: In the same pan with the chicken fond, add the garlic, shallot, prunes, and spice blend. If the pan seems dry, add a bit more olive oil. Cook on medium-high, stirring constantly for about a minute.

Add the tomatoes, honey, a dash of vinegar, and 1/4 cup water. Season with salt and pepper. Cook stirring constantly for 30 seconds to a minute. Return the chicken to the pan and cook with the sauce for 7 to 8 minutes or until done. The sauce should thicken slightly.

Divide the cooked rice between two plates and top each with chicken and Moroccan sauce.


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Lynn Salmon <>{

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