Jamie says: I haven’t cooked from a recipe in a long time. Tonight was the night. But I have to admit, nine times out of ten, I modify the recipe. Tonight was one of those nights, too. I dug through my recipe binder (which is looking quite large these days), and found a Moroccan Chicken recipe from the Sun Sentinel newspaper (a South Florida paper). I started cooking and turned it into Moroccan Chicken and Chickpeas with Roasted Tomatoes and Guacamole.
Say “hello” to flavor. (Adding flavor was the theme of my grocery store tour today.) It tasted like pulled chicken in a hoisin sauce, except that it was naturally sweet from the prunes, wine, and brown sugar. (No artificial coloring here.)
One of the amazing things about this recipe is that the longer cook time allowed me to do other things, such as Zumba and a little walk/run in my new kicks. Curious as to which shoes I bought. Click here.
Moroccan Chicken and Chickpeas with Roasted Tomatoes and Guacamole
(recipe adapted from the Moroccan Chicken recipe from the Sun Sentinel newspaper)
- 4 cloves garlic
- 1/4 cup balsamic vinegar (Alma’s Balsamic Vinegar of Modena)
- 1/2 cup extra virgin olive oil, divided
- 1/2 cup pitted kalamata olives
- 1/4 tsp oregano
- dash freshly ground pepper, divided
- 4.5 oz (1/2 bag) pitted dried plums (SunSweet D’Noir Prunes, preservative free)
- 1/4 cup dark brown sugar
- 1/2 cup white wine (Jam Jar Moscato)
- 1 lb boneless skinless chicken breast (Publix Greenwise)
- 4 medium tomatoes (Tasti-Lee)
- dash coarse sea salt
- 1 Haas avocado
- 1/2 lemon
- 15.5 oz can chickpeas
- Preheat oven to 275°F. Peel and mince garlic. Add garlic to a slow cooker (Crock Pot) along with vinegar, 1/4 cup extra virgin olive oil, olives, oregano, pepper, dried plums, brown sugar, and wine. Stir. Set slow cooker on high heat. Chop chicken into 1″ pieces. Add chicken on top of ingredients. Cover with lid and cook for 2 hours. Stir after cooking.
- Chop tomatoes. Place in a large baking dish and drizzle with reserved extra virgin olive oil, sea salt, and pepper. Place in oven and roast for 2 hours.
- Just before serving, peel avocado, slice in half, and remove pit. In a mini-blender or food processor, blend avocado and juice of lemon. Rinse and drain chickpeas and divide among bowls along with Moroccan chicken, then roasted tomatoes, and finally the guacamole. Enjoy!
- Nutrition note: For those with a gluten-intolerance or Celiac disease, this recipe is gluten-free. (Fun fact: In Italian, gluten-free is “senza glutin.”)