I love traveling. I hate staying in one place for too long, so I have to jump in my car and take little mini-vacations out of state every few months. I love being in new places, seeing new things, meeting new people and, of course, eating new foods.
My boyfriend Albert and I are talking about taking a vacation to Europe next year. It’s where I’m from, and he’s never been there. But that will be over a year from now, and so I have to cope with my restlessness in other ways. While I can’t bring a different landscape to my front step or listen to a foreign language as I walk down the street, I can make food that transports me somewhere else, if only for a little bit. And I can do it as often as I’d like!
This Moroccan dish is bursting with flavor. In addition to the chicken, it combines both fruit and vegetable flavors by adding dried mango into the produce mix. The bountiful spices accent the sweet savor to create a memorable flavor. It takes some time to do all the chopping, but I promise, it’s worth it. When you taste this concoction over the traditional couscous of North Africa, you will definitely feel like you’re somewhere else!
Maybe we’ll have to tack on Morocco at the end of our Europe trip.
Makes 4-6 servings
1-2 lbs chicken
5 oz dried mango, chopped
1 red onion, peeled and chopped
3 carrots, peeled and chopped
1 red bell pepper, sliced
½ T garlic, minced
2 T olive oil
2 T oregano
1 T cumin
1 T ground coriander
1 ½ c chicken broth
1 ½ c dry white wine (or use more chicken broth)
½ c apple cider vinegar
1/3 c dark brown sugar, firmly packed
½ T Activz Carrot Powder
½ T Activz Mango Powder
2 T cornstarch
1-2 boxes couscous
Preheat the oven broiler, and line a pan with aluminum foil. Place chicken on foil and broil for 5 minutes on each side.
Chop the dried mangos and set aside. Prepare the onion, carrots, bell pepper and garlic by chopping, slicing and mincing. Heat up olive oil in a large pan on medium-high heat. Add the vegetables and garlic, then cook for 5 minutes, stirring frequently. Add oregano, cumin and coriander. Stir it in well, and cook for another minute. Remove from heat.
Whisk together the broth, wine, vinegar, brown sugar and Activz Carrot and Mango Powders in the bottom of the slow cooker. Place chicken in slow cooker. Add vegetable mixture and dried mangoes. Stir, then cover as much as you can with the broth mixture.
Cook on low for 6-8 hours or high for 3-4 hours. Mix cornstarch and water. Take off lid, and shred chicken with two forks. Pour in cornstarch mixture, and stir well. If you have been cooking on low, turn the slow cooker to the high setting. Let cook for 20 more minutes or until the liquid has thickened.
Prepare couscous according to package directions. To serve, scoop chicken mixture over couscous. Sprinkle on some chopped cilantro and enjoy this little vacation for your mouth!