Moroccan Tagine

This is so yummy!  I make this dish almost every week for dinner.  It is that good!  I originally got this recipe from a my friend Karla who has a recipe blog with her sisters.  I don't know the original source of this recipe. However, I have altered it a good bit to my liking and this is what I have come up with.  By the way, this recipe is also great for you vegetarians out there.  It is a complete meal even without the chicken.  If you want to make this veggie style omit the chicken and substitute the chicken broth for veggie broth.  I would also add a second can of chickpeas just for a little extra kick. 

2 skinless, boneless chicken breast halves - cut into chunks
(you could use chicken on the bone also. just toss it in frozen or fresh and before serving pick the meat off the bones and serve.)
1/2 onion, chopped
3 cloves garlic, minced
1 small butternut squash, peeled and chopped
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 carrot, peeled and chopped
1 (14.5 ounce) can diced tomatoes with juice
1 (14 ounce) can chicken broth
1 teaspoon pepper
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoon garam masala (don't omit this... it makes the dish! you can find it at whole foods or health food stores)

Toss everything into the crock-pot and cook on high for 4-6 hours or toss everything into a stock pot and bring to boil.  Once it reaches a boil turn down the heat and simmer for an hour or until the chicken is cooked and the squash is soft. Serve with crusty bread or over brown rice for eating.

Chicken Lettuce Wraps

3 tablespoons oil
4 boneless skinless chicken breasts
2 cup water chestnut
1 cup mushroom
1 small chopped onion
4 cloves minced garlic
Head of iceberg lettuce

Special Sauce

1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste

Stir Fry Sauce

* 4 tablespoons soy sauce
* 4 tablespoons brown sugar
* 1 teaspoon rice wine vinegar

1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. Mix well and refrigerate this sauce until you're ready to serve.
4. Combine the hot water with the hot mustard and set this aside as well.
5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. Bring oil to high heat in a wok or large frying pan.
7. Saute chicken breasts for 4 to 5 minutes per side or done.
8. Remove chicken from the pan and cool.
9. Keep oil in the pan, keep hot.
10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12. When chicken is cool, mince it as the mushrooms and water chestnuts are.
13. With the pan still on high heat, add another Tbsp of vegetable oil.
14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16. Top with"Special Sauce".

Indian Chicken

Heat in large skillet:
2 T margarine
1 T vegetable oil (basically enough of both/either to saute the onion in)
Saute 1 med. onion, chopped
Combine and add to onions:
3 T flour
2 T curry powder (I like madras curry for an extra kick, and I add extra)
1 t ground ginger
2 t salt
Combine and add to onion mixture:
1/3 c honey
1/4 c soy sauce
3 c chicken broth
3-4 c drained chick peas
approx. 1 lb. cooked, shredded chicken
Cook over high heat, stirring, until sauce thickens. Serve over rice.

Chicken Posole

1-10oz can green chili enchilada sauce
2 chicken breast
1 onion chopped
4 cloves of garlic
1 T. cumin
2 c. frozen corn
1 can diced tomatoes

Toss everything into the crock-pot and cook on low for 5-8 hours or high for 4-6 hours. Serve with brown rice, tortilla chips, fresh cilantro, shredded cheddar cheese, and sour cream.

Serves 6