This was a recipe given to me by a friend with a Moroccan husband. Traditionally it is a dish to break fast during Ramadan. Using a couple of recipes online and by taste, I altered this a bit from its original format but it came out delicious.
This was inspired by a Cooking Light 10/07 recipe however I altered it by combining it with another recipe (vamomma's). I basically adjusted it use what I had on hand. Both original recipes called for lima beans but I don't much care for them and didn't have them so I didn't use them.
Next time I'll add potatoes per vamomma's recipe.
I found this recipe from Cooking Light while looking for new and different uses for chicken. They were pretty easy to make with the food processor and very tasty! I served them with the aioli in the recipe and made another with mayo, dijon, chopped green onions and cilantro (leftover from cakes), some nonfat yogurt, lemon juice, old bay seasoning and salt to taste. Both were a hit!
I love food. I love everything about it: the sight, the smells, the preparation and the consumption. As my mother used to say... "Some people eat to live and others live to eat." I live to eat.
About my cooking
I tend to cook Asian food more often than any other cuisine, although I'm trying to branch out. Right now I'm slightly obsessed with eggplant. They're so beautiful - I need to learn how to cook more with them.