Eating Healthy for 2013/Moroccan Chicken Recipe

Hello kind readers-

 Welcome to 2013,  I hope your new year is off to a good start! For Day 1 of my new eating plan, it went pretty well.  I had Duncan throw out the rest of the desserts that were haunting the fridge, and take the remainder of the gingerbread and christmas cookies to work and leave them there. Cleaning out the pantry and fridge is always how I get started under a new healthy eating regime. As for a plan, I am not following one. I am doing this on my own for now.  I am sticking to a few basic rules:

1. No empty carbs after breakfast time. By that I mean, no white rice, bread, crackers, cookies etc. They are not helping me stay lean, and frankly I dont need them.  Instead I like quinoa, brown rice and other grains.

2. Small portions of sweets. If I feel the need to have a scoop of ice cream, I will have one. But, keep it small and try to only have it once in a while, like on a cheat day.

3. Prepare  most meals at home , and plan ahead.  This is a hard one with a toddler who asks for snacks and food often. But, usually I pack a bag of nuts, fruit, granola bar etc for her so I shouldn't have to stop in somewhere and buy something.  Planning meals ahead insures we do not eat out unnecessarily.

That is it really. I am not much for fast food, or junk so that is not something I have to edit. It is mostly the carbs that do me in. And , the sweets. Both are hard to limit, but I know how great I feel when I limit them.

Here is the first recipe for 2013, I will have a lot more I am sure:

Found here (adapted for our kitchen): Slow cooker Moroccan Chicken with Apricots and Olives

1. 3 pounds skinless chicken thighs
2. 1 onion, cut into 1/2-inch wedges
3. 1 teaspoon ground cumin
4. 1/2 teaspoon ground ginger
5. 1/2 teaspoon ground coriander
6. 1/4 teaspoon ground cinnamon
7. 1/4 teaspoon cayenne pepper
8. Kosher salt and freshly ground black pepper
9. 1 bay leaf
10. 1/3 cup low-sodium chicken broth
11. One 15-ounce can chickpeas, drained
12. 1/2 cup green olives
13. 1/2 cup dried Turkish apricots
14. 1/3 cup sliced almonds

1. In a large bowl, toss the chicken thighs with the onion, cumin, ginger, coriander, cinnamon and cayenne and season with salt and pepper. Transfer the chicken and onions to a slow cooker. Add the bay leaf and chicken broth, cover and cook on high for 2 hours. Stir in the chickpeas, olives and apricots, cover and cook until the chicken is tender and cooked through and the apricots are plump, about 1 hour. Remove the bay leaf and season the juices with salt and pepper.
2. Meanwhile, preheat the oven to 350°. Spread the almonds in a pie plate and toast for about 7 minutes, until fragrant and lightly golden.

Spoon the chicken and juices into shallow bowls, sprinkle with the toasted almonds and serve.

 We forgot the almonds and used whole grain quinoa and brown rice instead of cous cous.  It was delish. Flavorful and that perfect blend of sweet and savory. A keeper for sure.

Stay healthy and look for a great giveaway soon.