Wednesday, November 16, 2011

Moroccan Chicken and Sweet Rice

I thought this might be good but my goodness. This was one of those I wanted to just roll in. This could be made veggie very easily I think. ( just replace the chicken with good veggies like broccoli, cauliflower, carrots, zucchini... just roll treat them the same you would the meat version.) It the original recipe they called for raisins and orzo. Since we can't do orzo, and they don't like raisins in their food I left it out. Also red pepper flakes on here would be delish...

Moroccan Chicken and Sweet Rice

1 cup white rice
1 cup water
1 cup coconut milk

2 tsp paprika
1 tsp ground cumin
1/2 tsp salt
1/4 tsp tumeric
1/4 tsp ground cinnamon
1 large clove garlic, minced
1 lb chicken breast, cut into bite sized pieces
2 tsp oil or butter substitute
1 large onion, chopped
1 cup chicken broth

Add rice, water, and coconut milk to saucepan, bring to a low boil, cover and reduce heat. Cook 20 minutes, until done. Last 10 minutes add a handful of cilantro leaves.

While the rice is cooking, pull out a medium sized bowl and heat a skillet on medium high with2 teaspoons oil or butter substitute. In the bowl, add all the spices and garlic, mix well. Cut up the onion, add to pan to wilt, stir every now and then. Cut up chicken into bite sized bites and throw in the bowl with the spices to get all spicy and happy. Once the onions are wilted, throw the bowl of chicken and spices in with the onion. Saute and brown for about five minutes or so. Once browned, add the broth and cook for another five minutes or so. If you want to add raisins, now would be the time for that silliness, that is, if you roll that way. Reduce the heat down to medium.

Remove the cilantro from the rice and serve meat on rice. I won't judge you if you put more cilantro on top. Unless you are Kari, and think it tastes like soap, then my all means, keep it out.

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