BaconAndOtherBadHabits: Someone Else Makes Dinner For Me!

Even as someone who loves to cook, it is always a pleasant treat when a friend offers to make dinner for me (and smart thinking on the part of the friend as it means I will return the favor soon enough). When I've had a particularly stressful day, or a long week, or we just need an excuse to get together, I can always count on my friend, Pamalicious, to cook up something delicious. A fan of ethnic cuisines, Pamalicious has shown me the ways to making arroz con pollo (y mojo, delicioso!) and also carnitas and recently made this delightful Moroccan style dish for me from a recipe she found in Gourmet Magazine (also known to some as "Food Porn Magazine").

Awesomely, she made the dish from memory--a testament to not only how easy it is, but how delicious it is too! "I made some adaptations. I didn't use the almonds, and I also use more ginger and cinnamon, as I like mine more highly spiced. Adding a 1/2 tsp of cloves gives it a nice flavor, too," she explained to me when I asked for the recipe later. The recipe below is how it was prepared for me but you can click the link to see the original recipe.

Moroccan Style Chicken with Apricots Glaze
--2 TBSP honey
--1/2 cup dried apricots, halved
--cinnamon
--ground ginger
--black pepper
--salt
--2 TBSP olive oil
--2 boneless skinless chicken breasts, each pounded to consistent thickness
--1 TBSP butter
--medium yellow onion, diced
--garlic, minced
--1/2 bundle fresh parsley, chopped
--1/2 bundle fresh cilantro, chopped

In a sauce pan bring one cup of water, the honey, and the apricots to a boil. Reduce the heat to low and simmer, uncovered, until the liquid reduces to a thick syrup. If your apricots are particularly dry you might need to add more water.

Whisk ground cinnamon, ginger, pepper, a pinch of salt, and 1 TBSP olive oil in a large bowl. Dredge the chicken in the mixture, coating each piece thoroughly.

Heat butter and 1 TBSP olive oil in a large skillet over medium heat until the butter melts. Brown the chicken in the butter, cooking 4-ish minutes on each side (amount of time will depend on the thickness of the breasts).

Add onion, garlic, and a sprinkle of salt to the pan and sauté for a few minutes. Add 1/2 cup of water to the pan and the cilantro and parsley. Cover the pan, reduce the heat and simmer for 20 minutes.