It isn’t really baking, it isn’t really anything to do with NaNoWriMo, it isn’t anything to do with expat living … but, man, is it delicious.
Here’s my moroccan one-pot chicken recipe, adapted from the October 2012 BBC Good Food magazine. I simplified the original recipe, because I thought it was a bit too fussy. So here’s my lazy american version, with measures converted to US.
4 boneless skinless chicken breasts
2 chopped onions
2 medium tomatoes
2 tablespoons chopped fresh ginger
3 garlic cloves, chopped
1 tsp tumeric
1 tbsp each cumin, cilantro, cinnamon
1 large sweet potato, rough chopped (recipe called for butternut squash, I didn’t have that today)
2 cups chicken stock
2 tbsp brown sugar, 2 tbsp red wine vinegar (I replaced this with 4 tbsp honey+vinegar)
finely chopped red onion
zest of lemon
feta, crumbled or cubed small
Quickly saute chicken in olive oil until outside is seared brown (does not need to be cooked through); place into heavy casserole dish.
Saute onion, ginger, tomato, and garlic in the same pan; when that softens, add the herbs; saute another few moments, until all becomes fragrant. Place this over the chicken in your casserole.
Heat your stock in the same saute pan (to get all the goodness out of the pan), then pour that over the chicken and veg in the dish. Add the sweet potato and honey/vinegar (or sugar/vinegar). Give it all a stir, cover, and put in a 350degree oven for 2-3 hours. No peeking: let it sit.
To serve: put your baking dish on the table surrounded by bowls of onion, mint, cheese, lemon zest, dried cherries, and yogurt. Everyone adds whatever they like to their individual servings. Great to serve with warm herbed pita slices and dip.