Back to the Med Moroccan Chicken

Up for something a little different? Tired of the usual Thai or Indian Curry? This is a nice and easy recipe that will taste great every time. The driving flavors are cumin and oregano, to use fresh oregano is ideal but the dried stuff works just as great. This is what you will need...

• 4 Chicken Breasts (cubed)
• 1 chopped medium Onion
• 2 cloves of Garlic
• 1 tablespoon of grated Ginger
• 1/4 teaspoon Cayenne Pepper
• 1/4 teaspoon Turmeric
• 1/2 teaspoon Paprika
• 1/2 teaspoon dried oregano
• 1 teaspoon Cumin
• 1 1/2 cups chicken broth
• 1 cup crushed tomatoes
• 1 cup canned chickpeas, drained
• 1 tablespoon lemon juice
• 1/2 cup Marsala Cooking Wine
  

So first things first, get a nice big sauce pan or wok and heat some olive oil or sesame seed oil and add the oregano and chicken. When the chicken starts to turn white all over add the onion and when the onion starts to soften add the garlic and ginger. After a minute or two add the cumin, paprika, cayenne and turmeric and cook for another two minutes.

Next add the Marsala wine and chicken stock, let it reduce. Then add the tomatoes and chick peas and simmer for another five to ten minutes, until the chicken is done. Stir in the lemon juice and serve with Spanish rice or even a couscous.

You can easily add zucchini, egg plant, carrots and/or celery to up the veggie content.

I was in a little cafe in Spain when i tried Moroccan chicken for the first time. It was invitingly warm and not too spicy. In my adventures to find and cook the tastiest food, this recipe is the closest to that little cafe with the fond memories and the best sangria.