Wednesday, May 6, 2015

Moroccan Chicken and Orzo

Moroccan Chicken and Orzo

Jenny Craig's No Diet Required Cookbook
Jenny Craig





Sorry, time got the best of me.  We have been so swamped lately at the Cookbook Queen's castle, lol. We are actually preparing to get ready to go to Paris and Dublin in less than 25 days.  I'm trying to do whatever I can to lose a little bit of weight before my delayed honeymoon. Instead of boring you with broiled chicken and steamed veggie recipes, I am scaling down my blog entries until we come back. Speaking of losing weight, I pulled out an old favorite cookbook from my college years . I have not opened this cookbook in a very long time and while flipping through it I remembered it is filled with some pretty amazing recipes; and tasty too!


I have made this dish several times before. So many times that my pages are actually falling apart, haha. I can remember making this dish on Saturdays when I had a little bit more time, as it seemed years ago, a little bit more time-consuming. However, making it the other day it actually was rather simple. Funny how your perspective changes over the years.
The recipe ask for 1/8 teaspoon of ground cinnamon however I like the cinnamon taste in it so I add about 1/4 teaspoon of cinnamon. The recipe also says using saffron or turmeric. I have made this dish both ways and can honestly say either one taste fine. For those who are not familiar with orzo, this is a rice like pasta and will be found in the pasta section of your supermarket.

1 cup orzo, uncooked
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon saffron threads or 1/8 teaspoon ground Tumeric
1/8 teaspoon ground cinnamon
1 clove garlic, minced
4 (4 ounce) skinned, boned chicken breast halves, cut into 1 inch pieces
Vegetable cooking spray
2 teaspoons vegetable oil
1 1/4 cups chopped onion
1 cup canned low-sodium chicken broth quarter
1 cup golden raisins
1/4 cup chopped fresh cilantro
fresh cilantro leaves optional

Cook or so according to package directions, amending salt and fat; drain. Meanwhile combined paprika and next five ingredients in a medium bowl. Add chicken, tossing to coat.

Coat a nonstick skillet with cooking spray; add oil. Place over medium high heat until hot. Add onion; sauté four minutes. Add chicken mixture, and cook six minutes or until chicken is browned, stirring often. Add broth and raisins; reduce heat to medium and cook for five minutes.

Add or so to skillet, stirring until he did. Staring into individual serving bowls. Sprinkle with chopped cilantro. Garnish with cilantro leaves, if desired.


Serves 5 (1 cup) servings.






1 comment:

  1. Looks & sounds great Lisa! Will be trying this one this weekend.Thanks!!
    Marcy

    ReplyDelete