I mean, last week we were all in shorts and sandals and this week
I am back to wearing cashmere sweaters.
Crazy, just plain crazy. I guess that is spring in Canada for you.
Since it has turned cold again I am craving a bowl of something hot and spicy. This is an adaptation of a recipe that was in our newspaper recently. It has all the exotic flavors of North African cuisine.
This dish is very low in fat and high in fiber and because you are using boneless chicken breasts, this stew cooks in less than half of the time that beef or pork stews do.
Lets just hope the weather soon turns like Morocco too!
Moroccan Chicken Stew
- ~olive oil
- 1 onion chopped
- 2 cloves of garlic minced
- 3 boneless chicken breasts diced
- 2 peeled and sliced carrots
- 2 tsp ginger
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 tsp coriander
- 1 can of tomatoes with juice
- 4 cups of water
- 1 can each of green lentils and chickpeas drained and rinsed
- salt and pepper
- juice of 2 limes
Add the chicken and cook until starting to brown.
Add the carrots and spices.
Mix to coat everything well with the spices.
Add the tomatoes, beans and water.
Bring to a low boil and reduce heat to simmer.
Cook for 30 minutes to 1 hour.
Season with salt and pepper and serve with line juice squeezed over the top.