Moroccan Chicken Tagine with Lentils
I love one pot meals like this. They seem so exotic and elegant but they take no time at all. The hardest part is dicing the onions, slicing the garlic and cutting up the chicken. There’s all of about 15 minutes active cooking time, but after getting it into the pan all you have to do is stir occasionally. The sauce is rich and sweet and spicy and savory all at one time.
This recipe is gluten-free, lactose-free, low in sodium and safe for those on Coumadin (warfarin). Those with GERD / Acid Reflux should avoid it.
Stuffed Creole Chicken
Stuffed chicken recipes like this one are a lot easier than you think. The key is to pound the chicken just right. Use a piece of cling wrap about 18 inches long. Place the chicken breast or thigh on the left half of the plastic film and fold the other half over. I have a meat mallet but you can use the back of a sauce pan. Start with the thickest part of the meat and pound lightly, working your way toward the outside.
This recipe is safe for Coumadin (warfarin) users, is low in sodium, and is gluten-free. It may be safe for those lactose-intolerant persons who can tolerate some cheese. Those with GERD / Acid Reflux should avoid it.
