Posts Tagged ‘fast chicken recipe’

easy slow cooker chicken recipe: Moroccan-Spiced Tomato Chicken

December 30th, 2010

In a shocking turn of events today, I managed to think about dinner far enough in advance to put chicken in the slow cooker (is anyone else still adjusting to not saying “Crock-Pot”?) before I left on a few errands. Each of which turned out to be problematic. So, so nice to come home and be ahead of the feeding game.

My Moroccan-Spiced Tomato Chicken recipe, which Carter loves because it’s sweet, is the one and only recipe I’ve written that has appeared in print, in the Home Plates column in the San Jose Mercury News. I was sure I’d shared it on Baking with Carter, but it turns out I’ve been holding out on you.

LIke the Quick Chicken with Salsa and Cheese recipe that I did share, the Moroccan-Spiced Tomato Chicken recipe is adapted from Beth Hensperger’s book Not Your Mother’s Slow Cooker Recipes for Two, which I highly recommend. (To save time and cleanup, I skip the original recipe’s step of browning the chicken in olive oil with garlic first, but knock yourself out if you like the added flavor.)

When I used to work at the erstwhile Internet search engine Infoseek, “easy chicken recipe” was perennially a top search phrase. Now that I’m a working mom, the popularity makes even more sense. Add “kid-friendly,” and you really have a winner. So without further ado, here’s my favorite kid-friendly, easy chicken recipe:

Moroccan-Spiced Tomato Chicken with Almonds

4–6 boneless, skinless chicken thighs (one package)
1 cup tomato salsa (good jarred variety)
2 tablespoons dried currants or raisins
4 teaspoons honey
1/4 teaspoon cumin
1/4 teaspoon cinnamon
1 cup whole-wheat couscous

Spray the inside of a 1 1/2 to 3 quart slow cooker with nonstick cooking spray. Trim extra fat and put the chicken in the slow cooker. Combine the salsa, currants, honey, cumin, and cinnamon and pour over the chicken. Cover and cook on low for 2 to 2 1/2 hours, until the chicken is cooked (fork tender and juices run clear). Cook couscous according to package directions. Serve chicken over couscous.

Optionally: Toast 2 tablespoons slivered almonds in dry skillet on stovetop until brown and fragrant; serve chicken over couscous and top with toasted almonds.

This is one chicken recipe I can count on Carter, who has a sweet tooth, eating. He loves the currants/raisins, and I’m sure the honey helps too. Of course, he puts his own spin on the meal, eating the couscous separately with ketchup.

I searched “easy chicken recipe” at Food Blog Search, and here are some more ideas:

Tin Foil Chicken & Veggies from Kitchen Parade

Honey Mustard Chicken from Eclectic Recipes

Easy Cornflake Crumb Chicken from Chew on That

Grilled Island Chicken from Sarah’s Cucina Bella

Just a Little Mexican Chicken from Zesty Cook

Quick chicken recipe (really)

August 5th, 2009

Before we had Carter, I’m hard pressed to think of a time my husband and I actually planned a meal together. Post-child, that changed, and family dinner is an important part of our evening routine. I’m generally the one who gets the food on the table, and it’s hard after 10 hours of commuting and working. Jeff kindly calls me the “master chef,” mostly because I know more about cooking than he does. Truth be told, though, I’m not much of a cook. That’s why I’m thrilled to find a true quick-and-easy dish. (Are you, too, dismayed at what’s billed as “quick and easy” that’s neither?)

Tonight’s success is ironically inspired by a recipe in Beth Hensperger’s book Not Your Mother’s Slow Cooker Recipes for Two. Here’s my take on her Salsa Chicken with Cheese, which will take longer for me to write than it did to make!

Quick Chicken with Salsa and Cheese

2 boneless, skinless chicken breasts
Olive oil
1/2 cup premade salsa (such as Newman’s Own Chunky Mild Salsa)
1/2 lime
2 slices Provolone cheese

Preheat overproof skillet over medium heat. Trim access fat from the chicken with a kitchen shears and place between two pieces of wax paper. Pound with the flat side of a meat tenderizer until the chicken is a consistent height, around 1/4 inch. Brush both sides with olive oil. Place chicken in skillet and cook until lightly browned, about 3 minutes; turn and cook the other side until lightly browned, about 2 minutes. Spoon salsa evenly over the top of the chicken. Squeeze lime juice onto salsa. Top each breast with a slice of cheese. Move skillet to oven and broil until cheese is melted and bubbly, about 2 minutes. Serve, pouring any juices from the pan over the top.

Kids’ cooking: Carter helped pound out the chicken—holding the meat tenderizer in both hands to prevent any errant blows on little fingers.

Side note: I showed Carter (and Jeff) how to snap off the end of an asparagus spear, so the woody part naturally breaks off, which is fun to do. (It didn’t inspire either of them to like asparagus—nor did the grated lemon zest and fresh squeezed lemon juice. Oh well, they both liked the chicken!)