Once upon a time I subscribed to a diet and nutrition magazine.  I got the subscription because I read a copy in a Dr’s office and it had a recipe for Pumpkin Polenta!  (It was a hit.  I’ve made it a couple of times.)  But the magazine went totally digital and I lost interest – and kept a few of the printed recipes.

The recipe for the rice is a variation on a stuffed portobello mushroom recipe.

Moroccan Rice

  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1 tsp cinnamon
  • 1 tomato, diced
  • 1/2 cup chickpeas
  • 1/2 cup raisins
  • 1/2 tsp salt
  • 2 cups cooked rice

In skillet, heat 1 tsp oil.  Add spices and cook about 1 minute to get rid of the raw taste.  Add the tomatoes and stir well.  Add the remainder of the ingredients and mix well.  Heat through.

The chicken was a variation on a recipe from an old Gourmet magazine.

Moroccan Lemon Chicken

  • 1 tbsp olive oil
  • 2 chicken breasts
  • 1 small onion, sliced thin
  • 3/4 tsp cumin
  • 1/4 tsp paprika
  • 1/4 tsp cinnamon
  • pinch cayenne pepper
  • grated lemon zest and juice from 1 lemon
  • 2 tsp all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/3 cup sliced olives
  • 1 tbsp honey
  • 1 cup chick peas

Cook chicken in skillet until browned on both sides. Transfer chicken to a plate and reduce heat to moderate. Add onion to pan and cook, stirring, until softened. Add cumin, paprika, cinnamon, cayenne, and flour and cook, stirring, 1 minute.  Stir in broth, lemon juice and zest, olives, chickpeas, and honey.

Return chicken to pan and simmer, uncovered, until cooked through.

I think the locals would approve…

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