What's For Dinner?

Moroccan Chicken

1-2 Tbsp. olive oil
1 1/2 # boneless, skinless chicken thighs
1 medium onion, chopped
4 cloves garlic, minced
1 Tbsp. fresh ginger, minced
1/2 tsp. paprika
1 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. cayenne(or to taste)
1/2 tsp. ground turmeric
1 1/2 cups low sodium chicken stock
1 1/2 cups tomato puree
1 15 oz. can chick peas, drained and rinsed
1 medium zucchini, sliced in rounds(1/4 inch thick)
3 Tbsp. fresh parlsey, chopped
1 Tbsp. fresh lemon juice
4 cups cooked couscous
salt and pepper to taste
Flour for dredging

Heat a large skillet over medium heat. Add the olive oil. Season the chicken pieces with salt and pepper. Dredge in the flour and shake off any excess. Add the chicken to the hot skillet and brown on both sides(about 5 minutes on each side). Remove from pan and set aside. Drain most of the excess fat in the pan.

Lower the heat a bit,  add the onion and cook for about 5 minutes or until soft.. Add more oil if too dry.  Add the garlic, ginger and the spices. Stir for about 1 minute.  Add the chicken broth and stir with a wooden spoon to remove any browned bits that have acculumated. Add the tomato puree along with the chicken and the chick peas. Bring to a simmer and then cover and let cook on low heat for 30 minutes. Add the zucchini and continue cooking until the zucchini is tender(about 10 minutes). Add the lemon juice and stir.

Serve over the couscous and topped with parsley.

Couscous cooks very quicky so it is easy to time this meal. Feel free to use bone-in chicken if preferred and/or white meat. Again, I prefer the flavor of dark meat. 

Potato Leek Soup with Dill

3 large leeks, rinsed and chopped
3 fist sized russet or yukon gold potatoes, peeled and chopped
2 sprigs of fresh dill
2 cloves garlic, minced
1 quart chicken stock
1-2 Tbsp. olive oil
1 bay leaf
salt and pepper to taste

Cut the leeks length-wize and then across to form 1 inch pieces. Use mostly the white part of the leek. Put the cut pieces in a large bowl or two of water to clean out any dirt. Agitate the water with your hand to release any dirt. Let sit for 15 minutes and then carefully lift the leeks out of the water and place in a collander. Dirt should be at bottom of bowl.

Peel the potatoes and cut  into 1 inch chunks. Mince the garlic.

Place a large skillet over medium heat.  Dry off the leeks as best you can. I usually place them in a clean kitchen towel and squeeze out the excess water. Add the leeks to the hot pan and let cook down for about 10 minutes. Stir frequently and add some salt and pepper. Add the potatoes and the garlic and let cook for another 10 minutes stirring from time to time. Add the stock, bay leaf, and one dill sprig. Bring this to a boil and then turn heat to low and simmer for 30-40 minutes. Test potatoes to see if soft and if so, turn off the heat and let sit for 15 minutes uncovered. Remove the bay leaf and then puree the soup in a blender or food processor. Add back to the pot and season with salt and pepper to taste. Garnish with the remaining dill(minced).

I don't use exact measurements for this soup and it doesn't matter. It's very forgiving. Sometimes you may need a little extra stock if consisitency is too thick. Or you can add a bit ot water. This soup is wonderful in the fall and winter. The dill goes very well with the leeks. Enjoy. 

Spicy Chicken Chili

2 Tbsp. olive or canola oil
1 medium onion, diced
2 cloves garlic, minced
1 # skinless chicken thighs, cut into small chunks
4 tsp. chili powder
1 Tbsp. ground cumin
2 tsp. dried oregano
1-2 jalapeno peppers, seeds removed and diced(adjust according to spiciness preference)
1 28oz. can crushed tomatoes w/juices
3 cups low-sodium chicken broth
1 14. oz can pinto beans, drained and rinsed
1 14 oz. can black beans, drained and rinsed
1/2 cup chopped cilantro
salt and pepper to taste

In a large pot or saucepan, heat the oil over medium heat. Add the onions, the jalapenos, and the garlic until they soften, about 6 minutes. Stir frequently. Add the chili powder,cumin and oregano & continue stirring for another minute or two.  Season the chicken with some salt and pepper and add it to the pot.  Allow the chicken to brown a bit(4-5 minutes) and then add the tomatoes, beans and chicken broth. Bring the chili to a boil and then reduce the heat to low, cover, and simmer for 45 minutes. Taste and adjust seasoning. Add cayenne pepper if you want it spicier. Add the chopped cilantro and serve.

I prefer dark mean chicken in most of my recipes because it has a richer flavor and does not get dry and rubbery. I do take the time to trim away most of the fat.  However, if you prefer white meat, that works too!