Moroccan Chicken & Vegetables

This dish was adapted from a slow cooker Moroccan stew, although I think the vegetables in this are very similar to Tikka Masala, an Indian dish I really like. There are a a few components to this recipe, but prep and cook time is under 45 minutes. As usual, some ingredients make this dish semi-homemade.

Ingredients:
- Skinless chicken thighs, defrosted and with any fat removed
- One yellow and one red pepper, chopped into 1/2 inch slices
- One large onion, chopped into 1/2 inch slices
- One can diced tomatoes
- Uncle Ben’s microwavable Basmati rice pouch
- Cumin to coat the outside of chicken
- Salt and pepper to coat chicken
- 1 & 1/2 tablespoons cumin
- 2 tablespoons cinnamon
- 2 tablespoons ginger
- 1 teaspoon nutmeg
- 1 tablespoon garlic powder
- Vegetable oil
- Dollop of plain yogurt (Greek yogurt will work too)


Recipe:
1. Pre-heat oven to 375F. Heat skillet to medium high heat. Lightly coat the chicken with vegetable oil and cover with salt, pepper and cumin. Allow a crust to develop, about three minutes, and then flip to the other side. Let the chicken cook on new side for another three minutes and then transfer to a baking sheet. Bake for about 35 minutes or until juices run clear.

2. While the chicken is baking, toss the peppers, onion and garlic in vegetable oil and sautee in the skillet over medium-low for about 15 minutes, or until the pieces are tender.

3. Add the can of diced tomatoes with half of the liquid drained to the pepper and onion mixture. Add remaining spices: additional cumin, cinnamon, nutmeg and ginger and reduce heat to low.

4. Keep the vegetables on low until the chicken is finished cooking. When the chicken is cooked, add a dollop of yogurt to the vegetables and stir.

5. Add the chicken to the skillet and coat with the juices. Meanwhile, heat Basmati rich pouch in microwave and layer on plate: rice for the base, followed by the vegetables and the chicken on top.

This meal is very tasty and filling. I ate mine without rice and was just as satisfied at the end. It tastes even better the next day! The flavors were a nice change-up from traditional chicken recipes.