Chicken Marbella

I really like this chicken recipe. You marinate it and then throw it on the grill: http://allrecipes.com/recipe/crazy-chicken-marinade-grilled-chicken/

Cumin dusted chicken with guacamole sauce

http://www.myrecipes.com/recipe/cumin-dusted-chicken-breasts-with-guacamole-sauce-10000001571482/

1 lb chicken breast
2 TBS olive oil
2 TBS balsamic vinegar
4 cloves garlic
spring of rosemary, chopped
Salt & pepper

Marinate for 30 minutes, and saute over medium heat. Careful not to burn the vinegar marinade as it can turn black and looks less appetizing. You want it to be a dark caramel color.

Persian Yellow Chicken

Boneless chicken breast
Garlic Powder
Turmeric (I like spice islands brand)
Cinnamon

Cut breasts in half
Season both sides with olive oil, generous turmeric, garlic powder, and a pinch only of cinnamon
Individually wrap in foil and bake 30 minutes 415 degrees.

The juice is great to drizzle on white rice or the chicken when served.

Grilled chicken with lemon juice, garlic, and olives or capers. Side of whatever veggie.

What about chicken noodle soup? I make mine with lots of fresh herbs (usually cilantro), add a small dried red chili, some star anise if I have it, some fish/soy sauce and fresh lime.

This is a recipe I made up a couple of years ago, but if you take the chicken out and increase the quantity of veggies, it's a good vegetarian option and yummy. I would also add peeled, diced sweet potato or butternut squash and carrots and celery for more substance and color. Could also add a diced zucchini. The recipe as written makes 2-4 portions depending on how hungry people are.

2 boneless chicken thighs (or chicken breast, or omit for vegetarian)
1/2 onion, chopped
½ package sliced mushrooms
1 medium eggplant, peeled and diced
Cinnamon and cumin, to taste
1 can chickpeas, drained
1 small can (6 oz.) Spicy V-8

Trader Joe's eggplant and garlic spread (in the grocery aisle with the condiments and pasta sauces)

In a nonstick pan, brown chicken on both sides, if using. Add onion, mushrooms, eggplant and cook so eggplant browns a little. (I didn't use oil but I have new nonstick pans.) Sprinkle with cumin and cinnamon to taste, stir to combine well. Add chickpeas and V-8, stir to combine well. Add the eggplant spread (1/4 cup or so - a good amount) and stir to combine well. Cover and simmer 30 minutes or until chicken is done.

Serve with rice or couscous or quinoa.

we were away for part of the week and have overlaoded on bad food - lots of red meat, lots of heavy meals (MIL also has what appears to be a complete aversion to vegetables in any form).

tonight's dish must be yummy, realtively easy, and appeal to kids (2 and 4 - both of whom eat spicy food).

we did stir-fry last night, but using a jarred sauce made me feel gross.

must.get.back.on.track