So I was reading the newest issue of Bon Appetit and the recipe for Moroccan Chicken with Green Olives and Lemon caught my eye. I basically had all the ingredients and it sounded delicious. Plus as much as I love pasta, I think I need to branch out a little, tiny bit.
Pat hates it when I say I basically have all the ingredients because he knows that means substitions or emergency runs to the grocery store. He like to lay out all his ingredients-premeasured-before he starts. Of course he also only cooks a real meal (boiling hot dogs or making ramen with a mix doesn’t count) once a month, if that.
I substituted chicken breast instead of whole chicken cut into 8ths. I also switched capers for olives since I don’t like olives (excpet in dirty martinis) and don’t have any in the kitchen.
So basically I sliced an onion thinly and browned it in a little olive oil, adding in the paprika, cumin, cinnamon, salt, and pepper. Easy enough and mostly sticking to the recipe.
I added chicken stock and brought everything to boil. The chicken went in next to simmer. Just before it was all done, I added some capers, lemon wedges and a little fresh lemon juice.
Quite delicious and no pasta in sight for a change.