- North Africa and The Middle East
Morocco
Moroccan cuisine is one of the most diverse cuisines in the world, due to influences from Africa, the Middle East and the Mediterranean. Spices such as cumin, cinnamon, ginger and paprika are used often and liberally. Cooking fruit with meat, as found in the recipe below, is a Moroccan trademark. And no Moroccan meal is complete is without hot, sweet, mint green tea. Simply boil hot water with a few mint leaves and add a green tea bag when it is hot. Add as much sugar as you'd like.
Moroccan Chicken with Apricots (serve with packaged couscous for a true Moroccan feast)
Ingredients
- 2 Tablespoons Olive oil
- 2/3 cup slivered almonds
- 1 Teaspoon minced garlic
- 4 Boneless, skinless chicken breast halves
- 2 cans chicken broth
- ½ cup dried apricots
- 1 ½ teaspoons cinnamon
- 1/8 teaspoon cayenne pepper (depending on your taste)
- 1 can chick peas, drained
- Salt, to taste
Directions
- Heat oil in large nonstick skillet to medium-high.
- Add onions and garlic to skillet. Cook and toss 2 minutes.
- Add chicken breasts. Cook 5 minutes, stirring onions and turning chicken once.
- Add broth, apricots, cinnamon and cayenne.
- Cover, reduce heat to medium and cook 5 minutes.
- Remove cover, mix in beans and simmer for 3 minutes to reduce liquid slightly.
- Season with salt and sprinkle with almonds to serve.
