[recipe] Moroccan Chicken with Cabbage

This is one of my families favorite dishes, and it’s super easy to make. Unfortunately I have never measured the seasonings out so just season to your liking. If you would like another side dish with this, roasted potatoes are a great choice (I’ll post that below).

Chicken Dish
1 lb. Chicken Breast (bone in or boneless)
1/2 bottle Kraft Light House Italian Dressing
2 tsp. Garlic, crushed
1 can Diced Tomatoes (or 4 fresh)
Cinnamon
Tarragon
Ground Cumin

Preheat oven to 350 degrees. In an oven safe pan, sauté chicken in Italian dressing and garlic until chicken is cooked through. Pour tomatoes over chicken and generously dust the top of chicken with spices. Cook covered for 45 minutes. Remove lid and cook an extra 15 minutes.

Cabbage
1 head Cabbage
1 lg. purple onion
1T Olive Oil
Adobo Seasoning
Mrs. Dash

Slice cabbage and onion as thin as you can.  Heat olive oil in a large skillet and cook cabbage and onion until cooked through and has the crunch or (no crunch) you want. I like mine pretty well done. Season with Adobo and Mrs. Dash as it reduces to your liking.

Nutrition for Sauce (about 1/4 cup):
Calories:  41, Fat: 2, Sat. Fat: <0.5, Chol: 0, Sodium: 339, Carb: 4, Fiber: <0.5, Protein: <0.5

You will have to figure your chicken out separate it varies by type.

Just a quick way I prepare my roasted potatoes. Boil little red potatoes. Let cool. Seasoning cookie sheet with olive oil. Place potatoes on like cookies, and mash with the bottom of a glass. Brush olive oil on top and sprinkle with kosher salt and rosemary. Bake for the last 15 minutes of chicken cook time. Once chicken is removed from oven, turn broiler on and broil potatoes for a few minutes until they crisp up on the top.

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