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Prep Time: 0 Minutes Cook Time: 61 Minutes |
Ready In: 61 Minutes Servings: 4 |
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I dated a guy from morocco for awhile and fell in love with the food! This is a close dish with more local ingredients and with leaner chicken. But the same great exotic flavors! Ingredients:
3-4 boneless skinless chicken breasts (or thighs if you prefer) |
1-2 cloves garlic |
2 shallots |
1 bell pepper |
1 summer or zuchinni squash |
1-2 potatoes |
2 carrots or 10 baby carrots |
1 rutubega |
1 can of fire roasted tomatoes |
good handful of raisins |
1 tbsp coriander |
1 tbsp cinnamon |
1 heaping tbsp cumin |
garlic salt to taste |
2 cups chicken broth |
olive oil or olive oil spray |
slivered almonds for garnish |
Directions:
1. I do this in a pressure cooker, but a large deep skillet with a lid will work
2. Cut Chicken into bite size pieces
3. get skillet hot and then spray with olive oil spray, or if your not watching your weight like me drizzle oil in the hot pan
4. season chicken with garlic salt and sear in pan
5. while it is searing finely chop garlic and shallots
6. add to pan stirring occasionally while chopping bell pepper, squash, potatoes, carrots and rutubega into bite size pieces (i dont peel them just wash them, but if you dont like the skins feel free)
7. Add to the pan as you chop and make sure and season each layer
8. add can of fire roasted tomatoes (you can roast your own if you like but i think the canned ones are actually better)
9. add chicken broth, raisins and all of the seasonings and stir well
10. If you are in a pressure cooker put the lid on and keep on high heat until it whistles, turn heat to low for about 15 minutes and then turn off and let cool.
11. If you are in the skillet bring to a boil and then put on lid and bring to low heat and allow to simmer for about 2 hours or until meat is very tender and falling apart. If you use this method it may be necessary to add additional broth as you cook
12. Serve over cous cous and sprinkle with almonds
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