This morning I was browsing the internet for some inspiration what to make for dinner and I came across this amazing recipe that was inspired the by Moroccan kitchen and I knew straight away it was going to be a success (I did make some alteration to it to fit my diet). While the stew was cooking the most amazing smell filled the kitchen, unfortunately I did not have time to really sit down and enjoy my dinner as I had to rush out the door to take Knut to Hockey practice.
4 Chicken Breast
1 Yellow Onion
1 Tablespoon Olive Oil
1 tablespoon Cinnamon
1 tablespoon Cumin
1 tsk Turmeric
Salt and Pepper
1 can of Diced Tomato
1 cube of Chicken bouillon
2 cups/4 dl Water
Mushrooms
1 Lemon juice and zest
Chopped Parsley
How to: Start by cutting the chicken into small pieces (I prefer the taste to the chicken if the dice are not too big). Slice the onion and the garlic and fry them in a frying pan and season with the spices .
I always fry the meat little by little so you get a nice browning as swell as the meat wont start to simmer. Add the rest of the ingredients except the parsley and lemon and let it simmer for at least 30 minutes but the longer you let it cook the more tender the meat will become.
When you are ready to eat squeeze the lemon juice into the stew and sprinkle over the chopped parsley and lemon zest. I served the dish with roasted vegetables but for the kids I made quinoa with a click of sour cream. They loved the flavors of the stew but was not too keen on the quinoa, this is a dish I will make again but I will serve it with cauliflower rice for me and regular rice for the kids!
Original recipe http://www.ica.se
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