Wednesday, September 29, 2010

Moroccan Chicken with cabbage slaw and flatbread

This is a another chicken dish, but spiced up in a new way! You'll want to let this chicken marinate for at least 2-3 hours to really infuse the great flavor. You can whip up the marinade in the morning for dinner tonight. Don't be deterred by the list of spices, check out your grocery store's bulk bins and remember that once you buy a new spice jar it will likely last you awhile and see you through many recipes. We served this tasty chicken along side some Napa cabbage slaw with apples and carrots and some toasted whole wheat pita bread. Enjoy!

Recipe: (serves 4)

- 2 Tablespoons olive oil
- 4 Tablespoons lemon juice
- 2 Tablespoons fresh cilantro, chopped
- 1 garlic clove, finely chopped
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/8 teaspoon chili powder
- 4 boneless, skinless chicken breasts
black pepper

1. Whisk the oil, lemon juice, fresh cilantro, garlic, and spices in a large glass dish, set aside.

2. Season the chicken lightly with pepper and add to the dish, turn to coat. Let the chicken marinate in the dish in the fridge, covered, for 2-3 hours. Turn chicken over at least once during that time.

3. Remove the chicken and save the marinade.  Cook the chicken on the grill and brush the marinade over it, discard any remaining marinade as it has raw chicken juice in it.  Chicken is done when it reaches an internal temperature of 160'F (we like to pull ours off the grill at ~155'F and place on a plate and cover with foil, it will keep cooking to 160'F and this helps prevent it from drying out). Garnish with cilantro and serve with slaw and toasted flat breads.

Cabbage Coleslaw:
- 1/2 head of Napa Cabbage, chopped
- 3 medium organic carrots, shredded
- 1 medium organic apple, thinly sliced

- 1-2 tablespoons apple cider vinegar
- 1 tablespoon Agave Nectar
- juice of 1 lemon
- salt and pepper to taste
- 2 pinches of chili powder
- 1 tablespoon olive oil

Place cabbage, carrots and apples (add any other veggies you think will taste good that you have on hand) in a large bowl, toss to coat. In a separate bowl, mix dressing ingredients together with a whisk, taste it, adjust seasoning as needed then drizzle over the veggies.

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