I don’t quite know what’s gotten into me, but I seem to be on a rather exotic food kick lately. I blame the never-ending winter. I live in Pennsylvania, and it’s been one storm after another, and it’s February, and there are fifteen inches of snow in my back yard that my kids can actually walk on. (My daughter is now almost as tall as the clothesline).
See? Yeah, at first that’s all exciting to have that much snow, but by now I’m all, “Meh. Where’s spring?”
So, maybe I’m suffering from some sort of cabin fever that manifests itself in culinary adventursomeness (yes, that’s totally a word. Because I say so). Maybe my taste buds are just bored. I don’t know, but I’ve been all in my spice cabinet lately, using things that have been hanging around for years unused. I’ve already made that Chicken Tikka Masala three times (THREE TIMES!). And now I moved on to this Moroccan Chicken. Who knows what it’s going to be next?
The really great thing about this new spice kick I’m on though is that I’m using all those spices that you always hear about being so good for you. There’s so many great health benefits to these Eastern spices, and they’re anti-inflammatory to boot. (Knowing that helps me feel all virtuous about cooking lately, too.)
So, this chicken. It reminds me a lot of the Braised Lamb Shanks that I posted before – just without all the fuss of having to get rid of the icky sheep fat. And with slightly different spices. But the process is the same.