Tuesday, January 12, 2010

Fast Morocco Chicken

4 cooked and diced chicken breasts
1 head broccoli chopped
1 bag of baby carrots chopped
handful of green olives or garlic stuffed olives sliced
small handful of raisins

small handful of walnuts (I toast them first)
a few splashes of chicken broth (I have used coconut milk as well)

ground ginger
cumin to taste
cayenne pepper to taste (kids don't like spicy, so I omit - do what your family likes)
sea salt
olive oil

Cover the bottom of a saute pan with olive oil. Saute broccoli and carrots until crisply tender and add chicken. Cover chicken with cinnamon, add two or three big dashes of ginger, two or three dashes of cumin, a dash of cayenne pepper (more if you like it really spicy), a dash or two of sea salt, and stir. Once the chicken and veggies are covered with the spices add the sliced olives, walnuts and raisins and a few splashes of chicken broth to create a sauce. Simmer until all the flavors meld together (about 5-7 minutes) and serve!!

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