Moroccan Chicken with Quinoa and Apricots

When I began this dish, I was working with what was in my cupboard and fridge, which included chicken breasts, dried apricots, lemons, and quinoa–lots of quinoa, the result of a price reduction.  Since Middle Eastern foods often include fruit and meat, I decided to add typical Moroccan spices–coriander, cumin, salt, black pepper, and cinnamon stick (thanks to Mickey for this suggestion).  Here’s a link to a page about Moroccan spices: http://moroccanfood.about.com/od/moroccanfood101/a/Spice_Glossary.htm

I have made adjustments to the original dish to increase moisture and add a little heat.

Moroccan Chicken with Quinoa and Apricots

2 lemons–one juiced and set aside; the other peeled, sliced and the slices then quartered

1 tblsp. paprika

1 tblsp. Coriander

2 tsp. cumin

1/4 tsp cayenne pepper (not Moroccan, but I like heat)

1 1/2 tsp salt

1 tsp black pepper

2-3 tblsp olive oil

1 cinnamon stick

1 onion, coarsely chopped

3-4 large garlic cloves, chopped fine

1 cup chopped dried apricots

1 cup quinoa

2 1/2 cups chicken broth

1/2 cup sliced almonds, quickly toasted in a dry skillet until light browned and fragrant

1/2 cup parsley, coarsely chopped

2 large chicken breasts, cut into cubes

Heat olive oil in a large skillet (or wok) with a cover. Mix spices (except for cinnamon stick) well and coat chicken cubes with the mixture. Add coated chicken to olive oil in skillet.  Saute over medium heat until browned about 5 minutes.

Add cinnamon stick, lemon pieces, onions, garlic, and apricots to the sauteed chicken.  Cook until onions are transparent.

Add quinoa and cook for 2-3 minutes stirring constantly.

Add chicken broth and lemon juice. Bring to a boil.  Cover.  Cook on low for 20 minutes.  Then take the skillet off the heat and let sit for 5 minutes.

Add parsley and freshly toasted almonds stir lightly and serve. Remove cinnamon stick.  Serves about 4.