This months Around the World Kid Friendly Recipe is packed with lots of yummy nutritousness (yea, I don’t think that’s a word). I get great joy from broadening our boys palate with around the world cuisines, this one is a Middle Eastern/African dish from Morocco. Sometimes they are winner meals sometimes not so much. The best is when I substitute an ingredient in the meal for a more kid friendly alternative and they love it! I will be sharing with you at the end of the month our Orange Chicken w/veggies using my “super kid friendly” ingredient!
I always use rotisserie chicken or left over chicken to make this meal an easy quick dish. The crescent roll crust and raisins make this dish appealing for my kids. Enjoy!
1 tablespoon olive or vegetable oil
6 boneless skinless chicken breasts (about 1 1/2 lb), cut into bite-size pieces or rotisserie chicken already shredded.
1/2 cup chopped onion
1 can of drained chick peas/garbanzo beans
1/2 cup sliced carrot
2 cans (14.5 oz) diced fire-roasted or regular tomatoes, undrained
1 tablespoon tomato paste
3 tablespoons chopped fresh cilantro
1 1/2 teaspoons paprika
2 teaspoon salt
3 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon ground red pepper (cayenne is not spicy so use this if you don’t want to use red pepper flakes that is spicy)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls (8 rolls) They don’t sell this here so I use pastry dough
1 egg, beaten
1 tablespoon sliced almonds
1/3 cp of raisins
1 Heat oven to 375°F. In 12-inch skillet, heat oil over medium-high heat. Add chicken, onion and carrot; cook and stir about 7 minutes or until chicken is browned and no longer pink in center (or 5 minutes if you are using cooked chicken). Stir in tomatoes, tomato paste, parsley, cilantro, paprika, salt, cumin, raisins, cinnamon and cayenne. Cook and stir about 5 minutes or until thoroughly heated.
2 Into ungreased 11×7-inch (2-quart) glass baking dish or 9 1/2- or 10-inch deep-dish pie plate, pour hot chicken mixture. Immediately unroll dough over chicken mixture; pinch edges and perforations to seal. Brush dough with beaten egg; sprinkle with almonds.
3 Bake 18 to 25 minutes or until deep golden brown. If desired, garnish with fresh cilantro.
This recipe was adapted from Betty Crocker
Other Around the World Kid Friendly Recipes: