This has hands-down become my favorite dinner to make for the family lately. It has tons of flavor, but it's not spicy for kids with delicate taste buds (unless you're my son who eats raw onions as if they were candy).
I made this the other night and Kenya had a blast helping me measure out all the spices. Simple little activities like dumping spices into a sauce may seem boring to adults, but to kids it's a blast. He loved smelling and tasting each spice while we were cooking and eating the final dish (which takes no time to prepare). For this recipe I used chicken thighs because they're inexpensive, but you could also use breasts if you have them on hand.
Served with a scoop of couscous, this dish will be a hit with even the tiniest eaters in your family.
Moroccan Chicken (Serves 4)
- 1 Tbsp Olive Oil
- 1 Small Onion, sliced thin
- 1 Tsp paprika
- 1/2 Tsp Cinnamon
- 1/2 Tsp cumin
- 1/4 Tsp ground ginger
- 1 Tsp Salt
- 1 15 Oz Can Chopped Tomatoes
- 1 Can garbanzo beans, drained and rinsed
- 1 Lb Chicken Thighs, skinless
Preparation1. In a large saute pan heat the oil over medium heat.
2. Saute the onions for 5 minutes or until translucent.
3. Add the spices and tomatoes, bring to a boil.
4. Add the garbanzo beans and chicken to the sauce mixture and stir to coat.
5. Reduce to a simmer, cover and cook for 20 minutes, stirring halfway through.