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Thursday, June 3, 2010

Moroccan Chicken

Chicken - you just gotta love it. For versatility, it can't be beat since there are so many ways to fix it. If you're looking for a different twist, try this recipe which is fairly healthy, inexpensive, quick, and easy. I think "easy" is the common denominator in all the recipes I post! :)

What You Need
4 boneless skinless chicken breasts
1 can (15 oz.) chickpeas, rinsed and drained
1 c. chicken broth
1 c. dried apricots (halved) or raisins
1/2 t. salt
1/4 t. black pepper
1/2 t. cinnamon
1/4 t. cumin

What You Do
Preheat oven to 425 degrees F. Combine chickpeas, broth, and apricots or raisins in baking dish. Arrange chicken on top of chickpea mixture. Sprinkle chicken with salt, pepper, cinnamon, and cumin. Cover and bake about 25 minutes until chicken is done.

Food Talk

When was the last time you said somebody didn't know beans about something or said the fog was as thick as pea soup?

We really take the cake when it comes to using foods as a figure of speech. For example, when things go right, they are in apple pie order, and life is a bowl of cherries. But when they go wrong, we're in a pickle.

If a man is important, he's top banana. If he's clumsy, he's butterfingered. If he's cowardly, he's chicken livered. If he's poised, he's cool as a cucumber. If he talks too much, he spills the beans, and if he doesn't talk, he clams up.

Moreover, he doesn't earn money, he earns dough, or he brings home the bacon. If he's working for peanuts, his wife may egg him on to butter up the boss.

If something is good, it's a peach. If it's bad, it's a lemon, or some will say it's just sour grapes.

If you're not worth your salt, you may wind up eating humble pie...and that would be getting your just desserts.

And now, just to ice the cake, I want to say that you may take most of these claims with a grain of salt.

~ from Country Home Cooking
by Marjorie Rohrer

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