Perhaps it's the pregnancy. I can't seem to decide on what to make for supper, what sounds good, or what I'm actually going to eat once I fix it. Since I don't meal-plan, dinner is usually whatever I'm in the mood for...except lately, I'm not in the mood for anything. I have, however, leaned towards one ethnic food category per day. Yesterday was all about bruschetta. As long as it had olive oil, tomatoes and basil in it I was good to go. The day before was Thai. Then there was the day I couldn't decide between the curry recipe or the Moroccan chicken recipe in the cookbook, Everyday Food: Great Food Fast. They were on sequential pages, and evoked similar aromas, so I combined them, and came up with this:
Whatever-I-Can-Find-Moroccan-Curry-Chicken-In-A-Pot (remixed from The Everyday Food cookbook)
- 3 chicken thighs, 3 chicken breasts (or any combination of skinless chicken pieces)
- several swigs of olive oil
- 2 cloves garlic, minced
- 3 carrots, chunked
- 1 onion, diced
- 3 zucchini, quartered
- 1 can chickpeas, drained
- 1 can diced tomatoes
- 2 cups chicken stock
- 1 small head cauliflower, bite size florets
- 1 Tbs. Madras Curry (for mild, more if you want it hotter)
- 1 tsp. Tikka Masala
- 1/2 tsp. cinnamon
- 1/2 tsp. ginger pwdr
- 1/2 cup white wine
Dredge the chicken pieces in flour, set aside. In large dutch oven, or heavy pot, heat a swig or two of olive oil. When hot, place chicken pieces in oil, and brown on all sides, about 2 minutes. Remove chicken from pan, and set aside. Over med. heat, and a bit more oil, add garlic and onion, and cook until onions are translucent. Add white wine, and scrape the bottom of the pan to deglaze. Add chicken back in pan, along with all the veggies, canned veggies, spices, and stock. Cover pot, and cook for 45 minutes on medium. Serve over basmati rice.
