Weeknights are hectic, but dinner doesn’t have to be. Saute chicken with some spices and veggies and you have an easy, healthy and delicious meal filled with aromatic moroccan flavours. This dish can also be frozen to make quick, out-of-the-freezer, pre-portioned lunches.
2-3 chicken breasts, diced
1 can of chickpeas, rinsed
4 large carrots, shredded (use a box grater)
2 onions, thinly sliced
1/2 cup dried fruit*
2 tbs cumin
1 tsp corriander
1 tsp cinnamon
1/2 tsp nutmeg
1 cup orange juice**
1 cup chicken stock**
2 cups spinach
Pinch of salt
Salt and pepper to taste
*I used a combination of dried currants and cranberries. For heartier fruit (like currants) add it in with the liquid to soften, for softer (like cranberries) add it at the same time as the spinach. This will prevent your fruit from becoming soggy.
**For more orange flavour, increase the ratio of orange juice to stock or try adding some orange zest.
In a large, deep skillet saute the onion with a dash (about 1 tbs) of canola oil and a punch of salt over medium heat. The salt will help to bring out the sugars in the onions and prevent them from burning.
Once almost translucent (about 5 mins), turn up the heat to medium-high and add the chicken and saute until browned. Add the spices and saute for another 2-3 minutes until fragrant.
Add the orange juice, chicken stock and carrots. Stir to combine the spices with the liquid.
Simmer until the chicken is fully cooked and sauce has reduced by half. Once reduced, add the spinach and dried fruit. Stir in the spinach until wilted. Remove from heat.
Season with salt and pepper and serve as-is or over rice.