Million $ Chicken - Moroccan Style

We taste tested this easy recipe at our Ronald MacDonald Enrichment Service Project! Thanks to Karen Thrailkill for sharing it!

1 Tb olive oil
1/4 cup slivered almonds
2 garlic cloves, minced
3 chicken thighs, cubed SL & BL
2 Tb currants or chopped prunes
1 Tb honey
3/4 tsp cumin
1/2 tsp cinnamon
3 cups hot cooked rice
1 cup bottled salsa

In a large skillet, saute almonds in oil until brown. Remove with slotted spoon, set aside. Saute garlic in oil for a few seconds, then add chicken. Stir until chicken is no longer pink. Add in remaining ingredients except rice, stir well. Bring to boil, reduce heat, cover and simmer for 20 minutes. Serve over rice, and garnish with almonds.

Stove-Top Barbecued Chicken

We taste tested this easy recipe at our Ronald MacDonald Enrichment Service Project! Thanks to Sarah Martinson for sharing it!

6 Servings

1 tsp oil
1 med onion, chopped (1/2 cup)
1/2 cup ketchup
1/2 cup water
2 Tb vinegar
2 Tb brown sugar
1 1/2 tsp Worcestershire sauce
1/2 tsp chili powder
1/4 tsp crushed celery seeds, or 1/2 tsp crumbled celery flakes
1 3-lb broiler-fryer, skinned and cut into serving pieces.

1.   Heat the oil in a large nonstick skillet. Add the onion and cook it, stirring until it is softened
2.   Stir in the ketchup, water, vinegar, brown sugar, Worcestershire sauce, chili powder and celery seeds or       flakes. Bring the sauce to a boil.
3.   Add the chicken to the skillet, placing what used to be the skin side down, and spoon the sauce over the       pieces.  Cover the skillet, and simmer the chicken for 30 minutes. Uncover, turn the chicken over and     cook another 15 minutes or until tender.