Moroccan Chicken

12 oz. grilled chicken, cubed

2 cups brown rice, cooked

1 cup chicken broth

10 pieces sun dried tomatoes, chopped

2 medium tomatoes, chopped

1 medium onion, chopped

2 cloves garlic, finely chopped

1 can organic green peas, drained

1/3 cup coconut milk

1 bay leaf

4 cardamom pods

Dash of cinnamon

Dash of turmeric

Dash of chili powder

1 tsp. salt

1 tsp. ground coriander

Fry the onions and garlic in the olive oil in a large skillet.  Cook until browned.  Add chopped tomatoes.  Stir until tomatoes are liquid and add broth.  Bring to a boil.  Add spices.  Slowly stir in coconut milk, 1 Tbs. at a time.  Add cooked chicken, sun dried tomatoes, and peas.  Stir in cooked brown rice and simmer for a few minutes.  Remove from heat and fluff with fork.  Cover and let sit for a few minutes before serving.  25 minutes preparation time.  Makes 4 servings.

SHARE

About Jacob Riley