Taking those items completely out of my cooking severely limits my meal planning. As of today, he is officially through the two-week induction period of the diet so now I can slowly begin adding a limited amount of healthy carbohydrates back to our meals.
One of the emails I subscribe to is a Healthy Recipes publication from Better Homes and Gardens. As luck would have it, yesterday's edition had a recipe for Slow-Cooked Moroccan Chicken. It looked really good to me and pretty healthy. I will admit that it was a little unconventional. Yes, it has carrots and chicken cooked with
The original recipe called for eight bone-in chicken thighs. I substituted four boneless, skinless chicken breasts because Grandad doesn't eat dark meat.
Slow Cooked Moroccan Chicken
Adapted from Better Homes & Gardens
1 medium onion, coarsely chopped (½ cup)
8 oz. baby carrots with tops, trimmed, or baby carrots, halved lengthwise if large
½ cup pitted dried plums (prunes)
1 14-oz. can reduced-sodium chicken broth
4 boneless, skinless chicken breasts
1¼ teaspoons curry powder
½ teaspoon salt
½ teaspoon ground cinnamon
In a 4- to 5-quart slow cooker combine onion and carrots. Add plums and broth. Top with chicken. In a small bowl combine curry powder, salt, and cinnamon. Sprinkle over chicken.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove chicken, fruit, and vegetables from cooker with a slotted spoon. Spoon some of the cooking juices on each serving. Makes 4 servings.
Be brave ... try this recipe. You won't regret it. It's delicious!