Your family will love this combination of spiced chicken served with broccoli, mushrooms and almonds.
Photo by Gina Moore
SERVES 4
2–3 boneless, skinless chicken breasts, cut into bite-size pieces
4 tablespoons Ras el hanout (Moroccan spice blend), divided. See recipe below.
Zest of 1 lime
3 tablespoons olive oil, divided
½ red onion, cut in half and sliced
1 large garlic clove, minced
¾ cup chicken stock or water
1 bunch broccoli, cut into florets
1 cup halved baby bella mushrooms
1 tablespoon arrowroot or cornstarch
¼ cup toasted slivered almonds
¼ cup shredded fresh mint
Cooked couscous or rice
Into a large bowl add chicken and cover with 2–3 tablespoons of seasoning, lime zest and 1 tablespoon oil. Let marinate for 30 minutes.
In a large saute pan or skillet, heat remaining oil over medium-low heat. Saute onions until translucent and fragrant. Add garlic and remaining seasoning and cook for an additional 1 minute, stirring well. Add the chicken and cook, stirring, until the chicken is no longer pink, 5–7 minutes. Add chicken stock or water. Arrange the broccoli and mushrooms on top of the chicken; cover pan and reduce heat to low. After 3–5 minutes, stir broccoli and mushrooms into other ingredients and the sauce and cook for a few more minutes—depending on how crunchy you want the broccoli. Mix the arrowroot with 2 tablespoons cold water and stir into the sauce to thicken. Add the toasted almonds and mint leaves. Serve over couscous or rice. Garnish with additional almonds and mint.
Ras el hanout (Moroccan spice blend)
1 tablespoon cumin
1 tablespoon ground ginger
1 tablespoon kosher salt
¾ tablespoon fresh ground black pepper
½ tablespoon ground cinnamon
½ tablespoon ground coriander
½ tablespoon cayenne
½ tablespoon allspice
Combine all ingredients and store leftovers in a small jar.
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