Moroccan Chicken Bowl
I recently ran across a recipe that I had pulled from a magazine quite awhile ago and decided to give it a try. It was the perfect fall day for it – cold and rainy! I made a few variations as I went along, trying to use some things I already had in my cupboards, and it turned out delicious! To save a bit of time, use pre-cooked chicken or throw some frozen tenders in a slow cooker for a few hours with chicken stock to cook.
Moroccan Chicken Bowl
- 1 T. olive oil
- 1 shallot, finely chopped
- 1 c. chopped carrots
- 2 tsp. pumpkin pie spice (if you don’t have this, you can make your own)
- 1 t. ground fresh ginger
- 1/2 t. salt
- 3 c. chicken broth or water
1. Heat the olive oil in a medium-large soup pot over medium heat. Add the shallots and carrots and cook until softened. Add the pumpkin pie spice ginger, and salt, stirring well. Add broth or water, cover and cook until carrots are tender, about 10 minutes.
2. Prepare couscous:
- 1 c. couscous, cooked according to directions
- Puree: 1-1/2 c. cilantro, 2 T. water and 1 T. olive oil. Stir into cooked couscous and keep warm. (*you can also use 1 T. of leftover Cilanto Pesto if you have some in the freezer like I did!)
3. After carrots are tender in the broth, stir in:
- 3 c. cooked or rotisserie chicken, shredded
- 1/2 c. golden raisins
- 6 dried apricots, quartered
- 1 T. honey
- 1/4 c. cilantro leaves
4. When chicken mixture is warm, serve over a scoop of the couscous in a bowl and top with sliced almonds and artichoke hearts. Delicious on a blustery evening.
