Moroccan Chicken and Quinoa

1 cup quinoa (I like red, any color will do)
1 Tbs olive oil
2 bay leaves
1/4 tsp ground cloves (or 5 whole cloves crushed)
1/2 tsp cinnamon
1/2 Tbs ground dried turmeric
1/4 tsp cayenne pepper
1/2 tsp ground cumin
1 1/2 lbs chicken breast, in cubes
2 cans (~14oz) white beans
1 can (~16oz) crushed tomatoes
4 cups chicken stock or broth (divided)
3 carrots, chopped
1 zucchini, cubed
1/2 medium onion, chopped

1. In a small saucepan, prepare the quinoa according to package instructions, subbing chicken stock for water.  (Rule of key with quinoa is one part grain, two parts water)
1 1/2. Salt and pepper chicken to taste, and if you like it spicy sprinkle also with cayenne pepper.  Drizzle with olive oil, and let it hang out until it gets to join the party.  (yes I forgot this step and don't feel like renumbering everything...)
2. In a separate large pan, heat olive oil over medium heat.  Then add onions and cook until tender.
3. Mix in bay leaves, cloves, turmeric, cayenne, cumin, and salt to taste.  Then add chicken and cook until browned.
4. Add crushed tomatoes, white beans, and chicken stock.  Bring to a boil, then reduce heat to low and simmer 25 minutes.
5. About 10 minutes before cook time is up, add carrots and zucchini.
6. Remove bay leaves and serve over quinoa.

Notes:

• Garbanzo beans can be subbed for white beans, they are actually more authentic... I just don't really care for the texture.
• Sub in whatever vegetables you have on hand; eggplant is tasty, as is spinach, squash, or many others.
• Golden raisins are a tasty addition in the last ten minutes as well.
• The stew can also be served over rice, lentils, couscous, whatever you have available.

Yields 4-6 servings.

Moroccan Potato Bean Soup

• 2 cups water
• 4 cups chicken broth
• 1 (15 ounce) can great northern beans
• 3 tablespoons olive oil
• 2 onions, chopped
• 4 potatoes, peeled and cubed
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon cayenne pepper (optional)
• 2 tablespoons curry powder
• 2 tablespoons soy sauce
• 1 cup fat free evaporated milk
• 1/4 cup chopped green onions (optional)
• ~1/4 cup slurry: ~2 Tbs cornstarch mixed with ~1/4 cup broth, water, or evaporated milk

Directions

1. In a medium-size cooking pot, add water, broth, and beans and bring to boil. Reduce heat and simmer for 15 minutes.
2. In a frying pan, saute onions in olive oil until lightly brown.
3. To cooking pot, add potatoes, sauteed onions, turmeric, black pepper, white pepper, cayenne pepper, curry powder, and soy sauce, and cook until potatoes are tender.
4. Add evaporated milk and bring back to boil. Add cornstarch slurry, stirring until well blended. Adjust seasonings to taste. Garnish with chopped chives or green onions.

Notes:

• This soup has a fair amount of heat without the cayenne, so only add it if you really like heat.
• This makes great leftovers, I freeze individual size servings in gladware, and pop it in the microwave for a quick, healthy meal!
  

Yields 8 servings.