Thursday, January 31, 2008

Today's Lunchbox: Morocan Chicken Stew

I modified this stew recipe from the traditional Moroccan tagine - the only difference is, I didn't use beans because I didn't like them much. It's great with bread or rice, but even better with couscous.

Moroccan Chicken Stew
(Makes 3 servings)
2 chicken breasts, cut into chunks
1 onion, thinly sliced
1 carrot, cut in chunks
1 red pepper, cut in 1-inch chunks
1 can peeled tomatoes
Equal portion of chicken or vegetable stock
1 tbsp cumin
1 tbsp coriander
1 cinnamon stick
Juice of one lemon
Olive oil

1. Heat oven to 150. Coat onion slices with a pinch of salt and then coat with 1 tsp of olive oil. Place in a baking pan and roast for 30 min. Stir every 10 min
2. Coat pepper and carrot chunks with another tsp of oil and then join with the onions after they are done. Re-roast for another 20 min.
3. Once all the vegerables are roasted, Heat 1 tbsp of oil in a stewing pot and lightly brown the chicken
4. Add all the roasted veges, along with the spices, canned tomatoes, lemon juice and stock. Let it come to a boil, cover and simmer for Half an hour.
4. Serve over rice or couscous! (Hint: Drain some of the hot liquid for use in the couscous!)

Cost per serving: $2.20
Chicken breasts: $4
Vegetables (onion, carrot, pepper): $2
Lemon: 50c

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