This month's Glorified Home Chef is Adam Grossman. Adam showed me how to make his grandmother's recipe for Moroccan Chicken. As a young woman Adam's grandmother traveled through Morocco. She brought back this recipe which has been handed down from generation to generation.
It's a healthy and quick weeknight supper that you will just love. Check out the video!
Recipe adapted from Adam Grossman
1 tablespoon olive oil
1 large onion, diced 2 boneless, skinless chicken breasts, cut into bite-sized cubes 1 red bell pepper, cut into batons (1/2" wide strips) 1 green bell pepper, cut into batons (1/2" wide strips) 1 cup golden raisins 1 teaspoon curry powder
1/4 teaspoon ground thyme
1 teaspoon cinnamon
1 pinch of saffron threads
1 cube chicken bouillon 1 cup of blanched white, whole almonds or slivered almonds
2 small zucchini squash (grated in long strands or julienne cut) granulated garlic, salt, and pepper to taste
Heat the olive oil in a dutch oven over medium heat. Add the onion and sweat, stirring occasionally, until transparent.
Add the cubed chicken pieces and sauté until just cooked and opaque - add a little more oil if need be to keep from sticking. Remove the chicken from the pan and set aside.
Add the bell peppers and saute for 3 to 4 minutes until tender. Next stir in the golden raisins, spices, the bouillon cube and blanched almonds. Cover and cook mixture over low heat until the vegetables are soft, about 3 to 5 minutes longer.
Return the onions and chicken to the pan. If the vegetable are dry, add a little water to moisten the dish, about 1/4 to 1/2 cup should be enough. Cover and cook until chicken is fully cooked and hot.
Finally, add the zucchinis and stir to combine. Cover and cook until the zucchinis are tender - about 2 minutes for grated or 5 for julienne cut.