Ken Stillson‎ > ‎

Moroccan Treat

Chicken
1 lb or so chicken (tenders or breast), cut into 1" cubes
1 red onion, thinly sliced
1 tablespoon olive oil
2 tablespoons lemon juice
1 tablespoons caraway seeds
1 1/2 tablespoons coriander seeds, ground
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons salt
1 teaspoon turmeric
1 1/2-inch piece peeled fresh ginger
4-6 garlic cloves, peeled
2 cups chicken broth

quinoa and veggies
1 cup quinoa
1 red onion, chopped
2 cups chicken broth
1 tsp fresh ground pepper
1 tbsp dried thyme
1/2 packet baby carrots, chopped in half
1/2 bag fresh spinach, coarsely chopped 
2-3 tomatoes, chopped

Start with the chicken- 

Toast the caraway seeds in a dry pan until fragrant, about 1 min
Transfer to spice grinder or food processor; add all the other spices listed in the "chicken" section, along with the olive oil and lemon juice, and grind into a paste.
Rub the paste into the chicken pieces, and let it sit while preparing the onions.
Saute the onion in olive oil until starting to turn golden, about 8 minutes
Add the chicken broth, and add chicken.  Turn heat up to high and bring to a boil, then reduce heat to medium-low simmer until chicken is tender, 20-30 minutes, stirring occasionally.
(There will be lots of leftover broth.  Don't discard it- it's incredibly tasty!!  If you don't want the final dish to be soupy, remove the chicken once done and increase the heat to reduce and concentrate the broth.)

While the chicken is cooking-
Saute the onion in olive oil until soft, about 5 minutes
Lower the heat, stir in the quinoa and toast it, stirring continuously, for about 2 minutes
Stir in the chicken broth, pepper, and thyme, bring to a boil, then reduce heat to medium, cover, and simmer for about 5 minutes
Stir in the the carrots, cover, and simmer until water absorbed and carrots softening, about 10 minutes
Remove from the heat, add the spinach and tomatoes, allow spinach to wilt, stirring occasionally, about 2 minutes

Combine everything together and serve hot.


[ I didn't manage to snap a photo of this; if anyone would care to provide one; I'd love to insert it here.  The barely cooked spinach and tomatoes provide wonderful color. ]


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