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Moroccan Chicken and Rice

August 12, 2014

If you are an adventurous person who likes to try new culinary foods, then this dish is for you.  It is not for everyone’s tastebuds, but my mom, dad, and I sure liked it.  We served it with Red Lobster cheese and garlic biscuits.  This is my version from Better Homes and Gardens Special Interest Publications:  Diabetes Meals by the Plate, 2013.  (Kevin Wilson)

Chicken Thighs:

2 Tbsp flour

1 tsp chili powder

1/2 tsp ground cumin

1/2 tsp ground ginger

1/4 tsp ground cinnamon

2 tsp oil

Preheat oven to 375.  In a large Ziploc bag, combine all the ingredients but the oil.  Add chicken thighs to bag, one at a time, shaking to coat chicken with seasoning mixture.  In a cast-iron skillet, heat oil over medium-high heat.  Add chicken thighs.  Cook for 5-6 minutes or until browned, turning once halfway through cooking.  Transfer skillet to oven.  Bake, uncovered, for 35-40 minutes or until chicken is tender and no longer pink.

Rice:

2 tsp. olive oil

1/3 c. chopped onion

1/4 c. copped red sweet pepper

2 cloves garlic, minced

1 c. reduced-sodium chicken broth

1/2 tsp chili powder

1/4 tsp salt

1/4 tsp ground cumin

1/4 tsp ground ginger

1/8 tsp ground cinnamon

1/8 tsp black pepper

2/3 c. rice

1/4 c. no- salt added caned garbanzo beans, rinsed and drained

1/4 c. golden raisins

2 Tbsp sliced green olives

In medium saucepan, heat oil over medium heat.  Add onion, red pepper, and garlic.  Cook about 5 minutes or until just softened.  Add broth and seasoning to the pan, bringing to a boil.  Stir in rice, beans, raisins, and olives.  Remove from heat.  Cover and let stand for 5 minutes.

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