A Trip to Egypt

Well after resting most of yesterday I went into full productivity mode today. I made a lot of appointments, and got the Prius inspected to make sure it wasn't hurt from the tiny fender bender I had last week. Everything looked fine except for the license plate which was slightly bent. Hopefully the other car will also have minor damage as well.

We got really exciting news today that we are confirmed going to Egypt in March and I can't wait. And on that note, here is a recipe for Moroccan chicken that I adapted from a Whole Food Recipe for Cornish game hens. 

Moroccan Chicken

Ingredients:

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon cayenne pepper

2 teaspoons cumin

1 teaspoon coriander seeds

1 teaspoon sweet paprika

1/2 teaspoon sea salt

1 teaspoon brown sugar

6 chicken breasts cut thin

2 garlic cloves, minced

1 tablespoon olive oil

3 tablespoon fresh lemon juice

1/2 cup white wine

2 tablespoons unsalted butter

3 tablespoons dark honey

1/4 teaspoon cinnamon

lemon slices

Directions:

Combine spices and brown sugar and coat chicken breasts with spice mixture. Place in cooking pan and drizzle with olive oil lemon juice and garlic. Marinate in the refrigerator for at least one hour.

Preheat the oven to 400°F. Bake the breasts for 15 minutes to brown, then remove from oven and drizzle with white wine. Return the breasts to the oven and cook for 20-30 minutes until the breasts fall easily off a fork when speared and lifted.

Allow the breasts to rest in a covered serving dish while making the sauce. Collect the pan juices and place in a small saucepan with the butter honey and cinnamon. Stir until melted and combined. Simmer for about 5 minutes until sauce is slightly thickened and season to taste with salt and pepper. Serve the chicken breasts either drizzled with the sauce or with the sauce on the side and garnish with lemon slices.