CHICKEN FEST '09: An exotic conclusion.

My last post was a link to the recipe for Moroccan Chicken Stir Fry. Good news--I made it, and it was definitely worth making. 

I made it over Mom's house, in  her deep skillet with lid. We did a double batch. We had a diet scale to weigh ingredients on, but for those who don't, I give you measurements.

Moroccan Chicken Stir Fry Recipe 

September 23rd, 2007 by alice (Plaincook.com)

INGREDIENTS

1. 12ounces boneless skinless chicken breasts, cut into 1 inch pieces
2. 5ounces butternut squash, peeled and cut into 1 inch pieces (we did carrots, baby carrots halved, about 2 cups)
3. 1medium onion , diced(2-3 oz)  (More like 1/2 of the sweet vidalia onion we used)
4. 1medium zucchini, cut lengthwise and then sliced
5. 1/8cup raisins(20g) (I used a bit more)
6. 3/4cup fat-free low-sodium chicken broth
7. 4 garlic cloves, minced(2 tsp minced)
8. 1teaspoon ground ginger
9. 1/2teaspoon cumin
10. 1/2teaspoon cinnamon
11. 1/2teaspoon cilantro
12. 1/4teaspoon salt
13. nonstick cooking spray (though I chose to use a couple Tablespoons of olive oil)

DIRECTIONS

1. Spray skillet with non-stick cooking spray.
2. Sauté onion and garlic over high heat until browned.
3. Add chicken; cook one minute without stirring.Turn and cook two or three minutes more.
4. Add the spices and stir for one minute.
5. Stir in squash, chicken broth, and raisins  and bring to a boil. Reduce heat to medium low and cover. Simmer for 15 minutes, until squash is just tender– not mushy.
6. Add in zucchini and simmer, uncovered for 5 minutes. (It was more like 10 minutes)

We used the remainder of our can of chicken broth to make the rice, in place of some of the water.