PREPARE: Moroccan Chicken With Eggplant

4 Servings • 10 Min. Prep Time • 70 Min. Cook Time


Ingredients

- 1-1/2 - 2 lb. chicken leg quarters

- 3 Tbsp. olive oil, divided

- 1 tsp. salt, divided

- 1 tsp. freshly ground black pepper, divided

- 1 small eggplant, cut into 1/2-in. dice

- 1 medium zucchini, cut into 1/2-in. dice

- 1 small onion, diced

- 2 cloves garlic, minced

- 1/4 c. white wine or water

- 1 (14.5 oz.) can diced tomatoes with juices

- 1/4 c. pimento-stuffed green olives, roughly chopped

- 2 tbsp. capers, rinsed

- 2 Tbsp. red wine vinegar

- 1 tsp. sugar

- 2 Tbsp. parsley, minced

Directions:

1. In large skillet over medium high-heat, warm 2 Tbsp. olive oil. Season leg quarters with 1/2 tsp. salt and 1/2 tsp. black pepper.

Add leg quarters to pan, skin-side down.

Brown chicken, turning once, 8-10 min. per side.

Remove chicken to plate and drain off all but 2 Tbsp. oil.

2. Add eggplant to hot pan and cook, stirring, 5 min.

Add remaining Tbsp. olive oil, along with zucchini, onion and garlic.

Cook 5 min., stirring occasionally.

3. Raise heat to high and add white wine to pan, stirring to scrape up any browned bits.

Add all other ingredients, except parsley, and place chicken legs in mixture. Bring to boil, reduce heat to medium-low, cover and simmer for 35-40 min. or until cooked through, or until an instant read thermometer reads 170º.

4. To serve, place some of the eggplant ragout onto plates, top with a leg quarter and sprinkle with parsley.

Nutrition:

Calories: 370; Total Fat: 20g; Saturated Fat: 4g; Total Carbs: 17g; Fiber: 6g; Sugar: 8g; Protein: 28g; Sodium: 900mg;

Serve And Enjoy Your Meal

PREPARE: Honey-Garlic Slow Cooker Chicken Thighs

I have used it often. It's easy and uses pantry staples. Always a hit with adults and kids. Serve with basmati rice or quinoa and steamed or roasted vegetables.

Ingredients

4 skinless, boneless chicken thighs

1/2 cup soy sauce

1/2 cup ketchup

1/3 cup honey

3 cloves garlic, minced

1 teaspoon dried basil

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Directions

Preparation 10 minutes

Cook 6 hours

Ready In 6 hours 10 minutes

Lay chicken thighs into the bottom of a 4-quart slow cooker.

Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.

Cook on Low for 6 hours.

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

PREPARE: Garlic Chicken Fried Brown Rice

Leftover brown rice is reborn in this chicken fried rice with peppers and onions. Black pepper, paprika, or dried parsley may be used to season after this is cooked.

Ingredients

2 tablespoons vegetable oil, divided

8 ounces skinless, boneless chicken breast, cut into strips

1/2 red bell pepper, chopped

1/2 cup green onion, chopped

4 cloves garlic, minced

3 cups cooked brown rice

2 tablespoons light soy sauce

1 tablespoon rice vinegar

1 cup frozen peas, thawed

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Directions

Preparation 20 minutes

Cook 15 minutes

Ready In 35 minutes

Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat.

Add the chicken, bell pepper, green onion and garlic.

Cook and stir until the chicken is cooked through, about 5 minutes.

Remove the chicken to a plate and keep warm.

Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through.

Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute.

Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

PREPARE: Greek Chicken Pasta

This pasta dish incorporates some of the flavors of Greece. It makes a wonderfully complete and satisfying meal. For extra flavor, toss in a few kalamata olives. Use whatever pasta you have or prefer.

Ingredients

1 (16 ounce) package linguine pasta

1/2 cup chopped red onion

1 tablespoon olive oil

2 cloves garlic, crushed

1 pound skinless, boneless chicken breast meat - cut into bite-size pieces

1 (14 ounce) can marinated artichoke hearts, drained and chopped

1 large tomato, chopped

1/2 cup crumbled feta cheese

3 tablespoons chopped fresh parsley

2 tablespoons lemon juice

2 teaspoons dried oregano

salt and pepper to taste

2 lemons, wedged, for garnish

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Directions

Preparation 15 minutes

Cook 15 minutes

Ready In 30 minutes

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.

Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes.

Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.

Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta.

Cook and stir until heated through, about 2 to 3 minutes.

Remove from heat, season with salt and pepper, and garnish with lemon wedges.

Lebanese Chicken Tawook

The chicken and marinade are so easy to make. Leave overnight in the refrigerator to develop flavour. Serve with a tossed green salad.

Ingredients

Serves: 6

- 3 tablespoons vegetable oil

- 2 tablespoons low fat natural yoghurt

- 2 tablespoons tomato sauce

- 2 tablespoons English mustard

- 2 teaspoons paprika

- 1 1/2 teaspoons ground allspice

- 1/2 teaspoon black pepper

- 1/4 teaspoon ground cinnamon

- 1/4 teaspoon curry powder (optional)

- 1.5kg skinless, boneless chicken breast fillets - cut into bite-sized pieces

- For the dipping sauce

- 1/2 cup (125ml) mayonnaise

- 1 cup (250ml) low fat natural yoghurt

- 3 cloves garlic, crushed

- 1/4 teaspoon salt

Directions

Preparation:20min › Cook:25min › Ready in:45min

- In a medium bowl, stir together oil, yoghurt, tomato sauce and mustard. Season with paprika, allspice, black pepper, cinnamon and curry powder.

- Stir in chicken, coating all sides with marinade. Cover bowl, and refrigerate overnight.

- To make dipping sauce: Mix together mayonnaise, yoghurt, garlic and salt in a bowl. Cover, and refrigerate until required.

- Preheat oven to 200 degrees C.

- Transfer chicken pieces to a shallow baking dish. Bake in a preheated oven for 25 minutes or until tender.