Well, the spring cleaning carries on. Unfortunately, it makes for a pretty lame blogging topic so I haven't been posting as much since it started. I'm getting there, but I'm getting a little tired of it now. Spring cleaning has, however, had some more attractive side benefits in the completion of a few unfinished projects. (Of which there are many to choose from at my house.) I'm a "starter." I hear so many others say that their trouble is in the beginning, if only they could just get started then there would be no problem. Oh, how I only wish that were the case. Today, as I organized my craft closet I saw that there must be no less than twenty started (but not finished) projects in there.
What can I say, I love beginnings. I relish in picking out a project, going to the store and pouring over all the materials, deliberating, and carefully selecting each one. Then I'm usually off with a bang and I'd say I get at least 1/2 way through every project that I start. Sometimes I see it through and other times, the romance dies, and it gets placed into one of about 1/2 dozen collections of other failed romances.
I do eventually get around to completing things though - like these necklaces for instance. They've been on my craft table for nearly two months - completely strung and ready to go minus one little thing - a clasp (the less fun part - now you see where my weakness lies).
They were in the way - that's how many of my unfinished projects finally get done.
I've still been leaving enough time for cooking and I'm really pleased with how this recipe turned out. As the temperatures slowly rise and the days get longer, I've been trying to eat a little less heavy. This makes for a nice in between meal - not exactly summery light but not quite winter heavy either. I love the hint of sweetness from the golden raisins. I'm sure you could substitute regular raisins but I think the flavor may be too strong. Golden raisins have a less intense flavor.
Moroccan Chicken with Couscous
3 chicken breasts, cut into chunks
1 butternut squash, peeled and cut into 1-inch chunks
2 large carrots, sliced
1/2 of a red onion, chopped
3/4 tsp. cinnamon
1/2 tsp. cumin
1 clove garlic, minced
1 tsp. of salt (or to taste)
1 28 oz. can of fire roasted tomatoes
1/2 c. golden raisins
chopped fresh parsley, for topping
chopped roasted almonds, for topping
Coat the bottom of a pan with olive oil and heat on medium. Add chicken and saute then remove from pan and set aside. Add onion, garlic, squash, and carrots to the pan. Saute until slightly tender. Add spices and chicken. Cook for another 2-3 minutes then add tomatoes and 1/2 can of water. Simmer until squash and carrots are tender - about 45 minutes to one hour (adding small amounts of water as necessary). Serve over couscous and top with chopped fresh parsley and roasted chopped almonds.
Note: For the couscous, I typically follow the package instructions. However, sometimes I also add a handful of golden raisins, chopped onion, or carrots.