Tuesday, September 8, 2020
Brainy Moroccan Chicken Stew... in a skillet!
As you might well know, the main Moroccan dish most people are familiar with is couscous (tiny pasta made of wheat or barley); beef is the most commonly eaten red meat in Morocco. Chicken is also stewed or roasted.
For this dish, you will need skinless, boneless chicken breasts, one onion, one green pepper and red grape 'cherry' tomatoes, buttermilk and peanut butter.
Begin this dish by sauteing the onion, green pepper and tomatoes on med. heat in coconut oil, adding some red pepper flakes, garlic powder, ginger, paprika and cumin as well as either white or black pepper to taste. A lot of spicy Moroccan recipes make use of a lot of ginger, cumin, and turmeric.
Set aside the onion, pepper and tomatoes, and brown the chicken breast meat cut into chunks in the same skillet adding a drizzle of olive oil. Then return the veggies to the same skillet.
~ Tutti a Tavola