Saucy Moroccan Chicken

Alana Friedrich

Recipe from The Pampered Chef

Servings: 6 servings

2 cups uncooked rice

1 medium onion

1 medium red bell pepper

1 cup flour

1 tsp. coarsely ground black pepper

1 ½ lbs chicken breast

2 tbsp. vegetable oil

¼ cup tomato paste

1 tsp salt

¼ tsp ground cayenne pepper

1 can (14.5 oz) chicken broth

1 cup sour cream

1 ½ cups frozen peas

¼ cup chopped fresh parsley

Moroccan Rub:

1 tbsp. paprika

1 tsp curry powder

½ tsp cumin

½ tsp ground ginger

½ tsp sugar

½ tsp chili powder

*Mix together then divide

Cook rice. Meanwhile, cut onion lengthwise into ½-in. wedges. Cut bell pepper lengthwise into ¼-in. strips, then crosswise into 1-in. pieces. Set vegetables aside.

Combine flour, 1 tbsp of the Moroccan rub and black pepper in large bowl. Cut chicken into 1-in. pieces. Add chicken to bowl; toss to coat.

Heat oil in large skillet over medium-high heat 1-3 minutes or until shimmering. Pour chicken mixture into a large colander, shaking off excess flour. Then place chicken into skillet. Cook 5-7 minutes or until chicken is browned and centers are no longer pink, stirring occasionally. Remove chicken from skillet; set aside.

Add onion, bell pepper, remaining rub, tomato paste, salt and cayenne pepper to skillet; stir. Add broth. Bring to a simmer; cook 4-5 minutes or until broth is reduced by half.

Remove skillet from heat; stir in sour cream. Add chicken and peas; cook 1-2 minutes or until heated through.

Serve over rice, sprinkle with parsley.

I don't add the cayenne pepper or only a small amount when the kids will be eating. It's quite spicy.