Moroccan Chicken and Tilapia Recipe

I’m really loving making dinners this week.  I made dinner every night this week so far (except for yesterday, because we went out for dinner with one of Bryan’s friends).  On Tuesday night I decided that I wanted to make a Moroccan-inspired recipe, so I found a recipe in one of my cook books and adjusted it to fit our tastes.  I kept saying, “This is the best dinner I’ve ever made” over and over again as we ate.  I’m serious.  This stuff is THE BEST.

Moroccan Chicken & Tilapia

Prep time: 20 minutes          Cook time: 50 minutes          Yield: 2 servings

• 1 boneless chicken breast
• 1 tilapia filet
• 4 large carrots skinned and sliced
• 2 large potatoes skinned and cut to your preference
• 1/2 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 2 tablespoons cumin
• 1 tablespoon chili power
• 4 tablespoons extra virgin olive oil
• 1 teaspoon dried rosemary
• Sea salt and ground black pepper to taste

Preheat oven to 375 degrees F.  Mix together all items for the meat/fish in a small bowl (EVOO, red wine vinegar, cumin & chili power).  Split the mixture and pour into two Ziplock bags.  Place the fish into one Ziplock and the meat into the other.  Make sure the meat/fish is completely coated and place in the refrigerator.

Toss all vegetables in the oil, rosemary, salt and pepper.  Line a baking sheet with non-stick foil.  Arrange the vegetables on the non-stick foil and cover tightly with another piece of foil.
Bake for 25 minutes

After 25 minutes, uncover and turn the vegetables with a large spoon.  Roast at 425 degrees F for another 20-30 minutes or until the veggies are thorough cooked.  When there is 10 minutes left for the potatoes, begin your meat/fish.

Remove the meat/fish from the Ziplock bags and place in two different pans on the stove
Sauté the meat/fish until cooked through.  Remove the vegetables from the oven and top with the meat/fish.  Pour any additional marinade from the pan on top of your dish.

(source)

That’s it!  By far the best recipe I think I’ve ever made.  I haven’t made too many dinners, but this one was easy, delicious, and stepping outside of my comfort zone.  When I make fish or meat for Bryan and I, I tend to just stick to salt and pepper for flavor.  The cumin and chili powder was the perfect spice combo for this Moroccan-inspired meal. 

I hope you try it out, because I know that you’d LOVE it as much as I did. 

Talk to Me

• Have you ever made Moroccan chicken or fish?
• What’s the best thing you’ve recently eaten?
• Given the choice do you prefer chicken/steak or a piece of fish?