Wednesday, October 14, 2009

Moroccan-Spiced Chicken

1 tbsp olive oil
1 lb ground chicken
1 onion, diced
1 cloves garlic, chopped
1 tsp sweet paprika
½ tsp ground cinnamon
1 dash ground cayenne (or red pepper flakes)
1 bag mature spinach, chopped (or one box frozen, thawed and drained)
½ cup raisins or chopped apricots
2 tbsp mint, chopped fine (or 2 tsp dried)
½ cup water
butter to taste (optional)

In a large skillet, heat oil on medium-high. Cook chicken, onion and garlic, stirring to crumble the meat.

Stir in paprika, cinnamon, and cayenne, and cook for a minute. Add spinach and cook until wilted.

Add remaining ingredients and cook until water is mostly absorbed and raisins are plumped. Season with salt and pepper if desired and finish with a bit of butter.

Serve with plain rice. To make it fancy, layer the meat pilaf-style between rice in a buttered pan and cook on low until the rice forms a browned “crust” around the edges.

Note: Ground lamb can be substituted for the chicken.