Sunday, March 23, 2014

Moroccan Chicken with Coconut Rice


Moroccan Chicken with Coconut Rice is sweet, savory, and flavorful.

While I prefer quick and easy dinner recipes, this dish does take some time and effort to prepare but it is worth it. The aroma that fills your house while cooking will have your mouth watering, which pays off in the first, flavor-rich bite.

Moroccan Chicken with Coconut Rice
Slightly adapted from Carol Fenster

·1 recipe coconut rice, see below
·4 boneless, skinless chicken breasts
·1 tsp salt
·1/2 tsp freshly cracked black pepper
·1 TBS cornstarch
·3 TBS extra virgin olive oil (EVOO)
·2 large onions, chopped
·1 tsp each - ginger, cinnamon, cumin, paprika
·1 TBS brown sugar
·2 cups chicken broth
·1/2 - 14.5oz can of diced tomatoes, including juice
·2 TBS lemon juice
·2 TBS honey
·1 TBS minced garlic

In a large skillet or Dutch oven, heat 2 TBS of EVOO over medium heat. Add onions and cook, covered, for 20 minutes. Add ginger, cinnamon, cumin, paprika, and brown sugar. Cook for 10 more minutes, stirring constantly until onions are caramelized. Transfer to a plate.

Add remaining 1 TBS of EVOO to the skillet. Sprinkle chicken with 1 tsp salt, 1/2 tsp of pepper, and 1 TBS of cornstarch. Cook chicken until golden brown and the inside is no longer pink, about 5-7 minutes per side. Transfer to a plate.

Slowly whisk in the chicken broth, tomatoes, lemon juice, honey, and garlic. Bring to a boil, hen reduce heat to  medium-low. Cook uncovered until the mixture begins to thicken, about 5-10 minutes. Return chicken and onions to the skillet. Simmer until heated through, about 3-5 minutes.

Serve chicken and sauce over prepared coconut rice.

Coconut Rice

·1 cup coconut milk
·1 1/2 cups water
·1 cup brown rice

Combine coconut milk and water in a medium saucepan. Bring to a boil. Add the rice, stir well, and reduce heat to medium-low. Cover and simmer until the liquid is absorbed. Remove from heat and let sit for 10 minutes without stirring. Fluff with a fork and serve.