Moroccan Chicken
Sometimes I want to travel without leaving my kitchen, so I combine ingredients into an exotic mix and create aromas and flavours that conjure up the cooking of other countries. This is one of my favourite such combinations.
1 tsp (5 mL) each ground cumin and ground turmeric
Pinch each of red pepper flakes, ground cloves, and cinnamon
8 boneless, skinless chicken thighs
2 Tbsp (30 mL) extra-virgin olive oil
2 large onions, finely chopped
3 garlic cloves, minced
1 1/2 cups (350 mL) low-sodium chicken stock
2 Tbsp (30 mL) fresh lemon juice
1/4 cup (60 mL) pitted and halved green olives
1 lemon, thinly sliced
1/4 cup (60 mL) finely chopped fresh parsley
Combine cumin, turmeric, pepper flakes, cloves, and cinnamon in large mixing bowl. Add chicken and toss to coat.
Heat oil in pressure cooker over medium-high heat and brown chicken on all sides, a few pieces at a time. Transfer to plate. Add onions and garlic to pressure cooker and sauté for 2 minutes, or until onions begin to soften. Return chicken to pot; add stock and lemon juice. Lock lid and cook at high pressure for 4 minutes.
Release pressure naturally and remove lid. Transfer chicken to a serving platter and cover loosely with foil. Bring sauce to boil, add olives and lemon slices, and simmer for 10 minutes until slightly thickened. Spoon sauce over chicken and sprinkle with parsley. Serve with couscous or rice.
Serves 6.
Each serving contains: 154 calories; 12 g protein; 9 g total fat (1 g sat. fat, 0 g trans fat); 9 g total carbohydrates (2 g sugars, 2 g fibre); 232 mg sodium
source: "Pressure Cooking", alive #372, October 2013
Moroccan Chicken
Directions
READ THIS NEXT
SEE MORE »
Strawberry Carpaccio
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Greek Turkey Burger Bites
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
Italian Portobello Mushroom Burger with Artichoke Tapenade
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Asian Shrimp Burger with Bean Sprout Slaw and Fresh Mango
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.