Wednesday, June 16, 2010

Moroccan Chicken and Couscous

I've been trying to find a few new, quick recipes to try at our house. This Moroccan Chicken was yummy and healthy! The flavors were subtle, but just right; plus the chickpeas add a nice bit of texture to the meal.

The original recipe is from the "Great Food Fast" cookbook published by the folks at Everyday Food. I changed it up a little by making it a crockpot recipe, and altered the amounts of and some of the ingredients.

Moroccan Chicken and Couscous

2 boneless, skinless chicken breasts
1 can of chickpeas, rinsed and drained
1 carrot, peeled and thin sliced
1 can of diced tomatoes with juice
1 onion, sliced thinly
1-3/4 c chicken broth (I used homemade)
3/4 c water
1/2 t ground ginger
1/4 t curry powder
1/4 t cinnamon
1/8 t chili powder
salt and pepper to taste

1.) Mix all the ingredients, except the couscous, together in a crockpot and cook on low for 8 hours.
2.) When fully cooked, take chicken out of crockpot. Using two forks, shred the chicken into smaller pieces. Add these pieces back into the crockpot and let them continue to cook for about an hour. Salt and pepper to taste.
3.) Cook couscous according to package directions. Put some couscous in a bowl and then top with the Moroccan Chicken.

I hope you enjoy this little exotic dish!

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