Though I risk being thought of as a whiner, I can't help but complain, again, about the bone-chilling temperatures we have been experiencing in Toronto for the past while. I know that it's winter and as a Canadian I should expect the occasional cold spell, but to be honest I am becoming increasingly frustrated by the Siberian air mass that is lingering over eastern North America.
In attempt to gently encourage the cold front to return to a more Northern latitude, I have been celebrating summer in my kitchen all week. I have been wearing shorts, t-shirts and flip-flops around my overheated apartment, listening to Spanish and Caribbean music, munching on various tropical fruits and veggies and yesterday I cooked up a hot and spicy Moroccan Chicken, Zucchini and Garbanzo Bean simmer. Sadly, however, like an unwelcome visitor that arrives unannounced and is difficult to move along, this Arctic air mass does not seem to be following my not-so-subtle hints. Sigh . . . though I do not like to be rude, my patience is wearing thin and I fear that if the mercury does not start rising within the next few days I may be forced to take more extreme, less lady-like, measures to encourage it to move north. In the meantime, however, I hope that you enjoy this dish. It is delicious and filling - perfect to share with both welcome and unwelcome guests!
Moroccan Chicken, Zucchini and Garbanzo Bean Simmer
This simmer is presently one of my favorite meals. I make it at least twice a month and it never fails to disappoint. My inspiration for this dish came from Food and Wine Magazine’s Quick From Scratch Chicken Cookbook. Though I have modified (perfected) the original recipe, it still remains true to it's African roots. I highly recommend preparing the simmer at least a day in advance and allowing the flavours to develop overnight in the fridge. When you are ready to serve the simmer, simply reheat it in a saucepan over medium-high heat while preparing the couscous.
3 tbsp olive oil
4 boneless, skinless chicken breasts, shopped into 1/2” cubes
2 onions, chopped
6 cloves garlic, minced
1 ½ tbsp minced fresh ginger
1 tsp. paprika
1 1/2 tsp cumin
1 tsp oregano
¼ - ½ tsp cayenne
½ tsp turmeric
2 ½ cups chicken broth*
1 ½ cups crushed tomatoes
2 cups chickpeas
3 zucchini, halved and cut into ¼ slices
1 tbsp parsley flakes
1 tbsp lemon juice
salt, pepper
hot, cooked couscous
In a large pot, heat oil over moderately high heat. Generously season chicken cubes with kosher salt and pepper. Add chicken pieces to the pot and cook, turning, until browned. Remove chicken from pot.
Reduce heat to moderately low. Add the onion to the pot and cook, stirring occasionally, until translucent. Add the garlic, ginger, paprika, cumin, oregano, cayenne and turmeric and cook, stirring, for 30 seconds. Add the broth, tomatoes and salt (if needed), scraping the bottom to dislodge any browned bits. Return the chicken to the pan and cook, covered, for 10 minutes. Add the zucchini, chickpeas and parsley to the pan and simmer, covered, for 15 minutes. Remove cover and simmer gently until sauce is of the desired consistency. Stir in the lemon juice and serve over prepared couscous.
* If using home-made, sodium free, broth, add 1 tsp. kosher salt with the broth and tomatoes. Otherwise additional salt is not needed.
My apologies to any and all who read this blog - I did not intend to go so long between posts. Unfortunatley I have been super-busy these past three weeks and though I have still managed to spend time in the kitchen and host both a brunch and a dinner party (above is a pre-brunch glimpse of my kitchen) I have not had an opportunity to share my creations with those that read this blog. Now that life is calming down, however, I will be posting more frequently (at least twice weekly). . or so I hope. 
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