Bridget's Recipe Corner
 

You may have noticed that I've been on a bit of a pasta 'kick' lately. As you probably know, I am crazy about pasta, but this week I thought I would 'shake it up a bit' and share something a little different. I truly enjoy preparing a wide variety of foods and I am especially partial to Thai, Indian and Moroccan cuisine. I love the aromas and blending of the spices. This week's recipe is a very savory chicken dish that offers delightful flavors and spices which are even better the next day. So, if you are tired of the 'same old, same old', you might like to give this a try. Thankfully the critics, my beloved family, found it appetizing. Hope you enjoy it too!

Moroccan Chicken with Couscous

8 boneless, skinless chicken breasts
1/4 c. flour
1 onion, finely chopped
1 1lb. butternut squash, peeled, seeded, cut into 3/4-inch pieces
1/2 t. ground cinnamon
1/2 t. ground cumin
1/4 t. saffron threads
2 T. honey
4 oz. raisins or prunes, if desired
2-3 T. olive oil
2 c. chicken stock or canned low-sodium chicken broth
Freshly chopped cilantro, if desired

Heat 2 T. olive oil in heavy large skillet or Dutch Oven. Season chicken with salt & pepper and dredge in flour. Add to heated pan and brown approximately 7 minutes per side. Transfer chicken to plate. Pour off all but thin film of fat from pan. In same large pan, heat 1 T. olive oil then add onions, reduce heat to medium and saute until very tender and beginning to brown (approx. 8 minutes). Add squash and stir approximately two minutes. Add cinnamon, cumin and saffron. Stir until fragrant, about 30 seconds. Add stock/broth and bring to boil, be certain to scrape up browned bits. Add chicken with any drippings, raisins or prunes and honey. Cover pan and simmer until chicken is cooked through, occasionally turning, about 25-30 minutes. Uncover and boil until liquid thickens to desired consistency. Add salt and pepper, if desired and garnish with cilantro.

I like to serve this dish with couscous, either plain or a more "jazzy" version made with sauteéd, grated carrots, sliced mushrooms, garlic and a teaspoon of freshly chopped dill. Liana suggested serving this with Klinker Brick Old Vine Zinfandel.