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MOROCCAN CHICKEN WITH BROWN RICE AND LEMON SAUTEED SPINACH

Ingredients

Chicken

2 tsp. paprika

1 tsp. cumin

1 tsp. ground ginger

1 tsp. turmeric

1/2 tsp. cinnamon

1/2 pepper

4 boneless, skinless chicken breasts, all visible fat discarded

Tbsp. extra virgin olive oil or canola oil, divided use

1 small onion, chopped

2 clove fresh, minced or sliced garlic or 1 tsp. jarred, minced

14.5 oz. canned, diced, low-sodium tomatoes

1/2 cup water

Brown rice

 

1 1/2 cups instant brown rice

Lemon Sauteed Spinach

 

1 Tbsp. olive or canola oil

6 cups spinach, washed, dried

1/2 lemon or 2 tsp. jarred lemon juice

Chicken

 

  1. In a small bowl mix paprika, cumin, ginger, turmeric, cinnamon and pepper.

  2. Place the chicken a plate or pie dish, coat with spice mixture. Allow chicken to stand in spices for 1 hour or refrigerate overnight.

  3. In a medium skillet, heat oil over medium-high heat. Add chicken and brown for 5 minutes.

  4. Reduce heat to medium-low, add water, top with onions, tomato and garlic.

  5. Cover and cook for 10 minutes then flip chicken and cook for 30 minutes more until chicken is cooked through.

Brown Rice

 

  1. Prepare brown rice according to package instruction. Makes 4 servings

Lemon Sauteed Spinach

 

  1. In a saucepan or skillet, heat oil over medium-high heat.

  2. Add spinach, handfuls at a time, leaving enough room to stir. If all the spinach won’t fit in the pan let some wilt down and continue to add spinach until all leaves are wilted. Remove from heat and squeeze lemon over spinach (or sprinkle juice from jar).

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