Moroccan Chicken with Roasted Vegetables, Chick Peas and Almonds

Hope you've  been squirreling away poems to be ready for  

April 27th 

Every April, on Poem in Your Pocket Day, people celebrate by selecting a poem, carrying it with them, and sharing it with others throughout the day at schools, bookstores, libraries, parks, workplaces, and on Twitter using the hashtag #pocketpoem.

Here's a poem to get you started 

The Squirrel

Wisky, frisky

hippity, hop,

up he climbs to the tree top.

Whirly, twirly

round and round 

down he scampers to the ground.

Where's his supper?

In a shell.

snappy, cracky, out it fell.   

author unknown

Grilled Moroccan Chicken with Brown Rice, Roasted Vegetables, Chickpeas and Almonds 

Cook's notes:  I love the blend of Moroccan flavors here and the variety of textures going on with soft roasted veggies, crunchy almonds, chewy raisins and tender protein packed chick peas. There are lots of options for this recipe. It called for couscous which I did not have but substituted brown rice. Quinoa is another good alternative.  You can also prepare the chicken using your own recipe. 

Recipe serves four and was adapted from cookingclassy.com and comes in two parts:
Grilled Moroccan or Moroccan Baked Chicken 

Couscous,Quinoa or Brown Rice with Moroccan Roasted Vegetables, Chick Peas and Almonds

  

• Quinoa is a complete protein, can be part of a gluten-free diet, has more nutrients and double the fiber of couscous. 
• Quinoa is an ideal alternative for couscous but it does not preserve as well.  You can preserve it in a fridge for 2 days in an airtight container quite safely. Soon after that it can change in texture. 
• 1 cup of prepared regular couscous has 176 calories, compared to 227 calories in whole-grain couscous and about 210 calories in brown rice.
• Brown rice is a whole grain high in fiber and healthier than white rice. 
• One cup of quinoa is about  220 calories with a whopping 8 grams of protein.

Grilled Moroccan or Baked Moroccan Chicken 

1-1/2 lbs. boneless chicken breast or thighs

Marinade Ingredients:

• 1/4 cup olive oil or Lemon Olive Oil
• 2 TB. fresh lemon juice
• 3 garlic cloves, minced
• 1 TB. peeled and minced fresh ginger
• 1/2 tsp.ground cumin
• 1/2 tsp. ground coriander
• 1/2 tsp. paprika
• 1/2 tsp. Saigon cinnamon
• 1/4 tsp. turmeric

Chicken Directions:

• Mix ingredients except chicken and place in a large ziploc bag. Season chicken with salt and pepper, add to zip loc bag. Seal bag while pressing out excess air. Make sure marinade covers chicken. Place bag in a bowl and refrigerate up to 4 hours. Drain chicken marinade and grill until center registers 165 degrees or bake in oven 350 degrees for 40 minutes.  

Couscous,Quinoa or Brown Rice with Moroccan Roasted Vegetables Chick Peas and Almonds

Ingredients:

• 1/2 tsp. each cumin, ground coriander, paprika, Saigon cinnamon
• 1/4 tsp. turmeric
• 1 cup combination of red and yellow mini peppers, diced
• 1 cup carrots, diced
• 1 cup zucchini, diced
• 1/2 cup red onions, diced
• 2 garlic cloves, minced
• 1 TB. olive oil or Lemon Olive Oil 
• 4 cups prepared couscous, quinoa or brown rice
• 1 cup chick peas, drained and rinsed
• 1/3 cup almonds
• 1/2 cup raisins 
• 3/4 cup dried apricots. diced 
• 2 Tb. fresh lemon juice 

Directions:

• Line a rimmed baking sheet with parchment paper. Preheat oven to 400 degrees.
• In a bowl mix seasonings and oil, Add in veggies, minced garlic and coat well. 
• Spread out on baking sheet and roast for 15 minuted or until veggies are tender.  
• Prepare couscous, quinoa or rice according to manufactures directions. Add in lemon juice, roasted veggies, chickpeas, almonds raisins and apricots, roasted veggies and serve immediately.