I have been making a version of this dish for a few years now. It makes a bunch of food, so as a single girl I had lots of leftovers. Now, it does not extend quite so far, but you can easily add more meat to make up for all of the sides in this. Because, oh yes, this is a one-dish wonder. You could leave off the quinoa risotto entirely, or use couscous, OR you could go nuts and add some starchy food into the slow cooker, like potatoes. I think sweet potatoes would go really nicely in it.
Originally, this dish was modified from a Good Housekeeping issue (September 2007), but my husband decided recently that he is not a big fan of butternut squash (the main star of the dish before). So, I opted to turn it into a carrot dish. There is a bit more liquid, so you could either use less chicken broth or use a butternut squash (about 1.5 pounds) instead of the carrots.
Posted in Chicken, Entree, Side Dish, Vegetables
- Tagged chicken, fudging ahead, fudgingahead, moroccan, quinoa, risotto, slow-cooker, tagine
Is it okay to do another salmon recipe? Hopefully it hasn’t felt too soon for you. Basically, I can’t resist a good salmon recipe, especially when Costco is still carrying the beautiful Copper River kind. Seriously, if you love salmon and can find that variety near you, snatch it up! It is so delicious and such a nice summer food.
Ah yes, summer! It has finally started to hit here in Seattle. This weekend had advisory notices from the weather people because our temperatures were in the 80s, near 90. That might not seem too crazy to everyone else, but it’s warm for here, especially lacking air conditioning. There were also lots of events going on, so I did not want a dish that would take a lot of cooking time.
Mix up the marinade, pour on the fish, go off and have a little fun, then return for a short bake in the oven and time to make some sides.