Moroccan Chicken & Orzo

This weekend I was feeling very uninspired as far as cooking went. I ran a ton of errands and cleaned my apartment, but by the time I got around to thinking about what I was going to eat all week, I just didn’t care that much any more. I forced myself to look up a couple of recipes that only required a couple of ingredients, and then I settled on one at the grocery store (the zucchini didn’t look very good, so that made the decision).

I wound up making Moroccan Chicken & Orzo (scroll down), which is good but smells even better when it’s cooking. The combination of spices (paprika, turmeric, cumin, cinnamon) is just amazing. (I left out the raisins, since I don’t really like them, and refused to shell out for fresh cilantro, which would make it even better.) But I’m not sure I’ll make it again — I think I’m going to play around with the recipe and use it as a jumping off point.

With a thicker sauce, I think it’d be great over couscous. And since I really wasn’t interested in making a dish with meat for this week, I started thinking about what I could sub in for the chicken. I’m thinking chickpeas and potatoes, a la aloo chole. But it also needs a vegetable  or a fruit, but I’m not sure what. (I’m really bad about making a separate veggie. Sunday night I solved that problem by eating dried papaya while I cooked, because I was already pretty hungry.) Anyone have a thought about that? I’d also love some recommendations for Moroccan cookbooks to peruse for more ideas, so throw ’em at me if you’ve got ’em.

One thought on “Moroccan Chicken & Orzo

  1. I don’t know any specific Moroccan cookbooks, but to maybe help solve the veggie dilemma: a box of frozen spinach, a bag of frozen peas, broccoli florets, or frozen green beans are great ways to add in some veggies. I usually have at least one bag of each in the freezer and throw them in at will. Cheap, easy and green. 🙂

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