15 SPICE CHICKEN

I know I don't post a lot of recipes with meat -- simply because a majority of my diet is vegetarian; however, I am not a vegan. I do eat the occasional chicken and turkey, and lots of eggs. Can't get enough of avocado toast with an egg on top. I try to get most of my protein from eggs and vegetables, and when my body craves animal protein, I eat it. My husband eats more meat than I do, so sometimes I'll make him a beautiful piece of protein for dinner on the side, though most of the time he is happy without it! He too, can't get enough of eggs. On that note, my mom made this chicken dish a few months ago and it was so amazing, I had to recreate it. I added a few extra spices, as my spice cabinet is SO full as I love to mix as many spices with everything I cook. They add such beautiful flavor, and contain so many health benefits. Spices can be used to add color to a dish as well as a crust. This mix of spices that I made is a cross between Middle Eastern and Indian and so this dish is best served with my turmeric rice or even a side of quinoa. 

For this chicken recipe, I really did use 15 different spices and no oil. I basically poached the meat in water and the spices and when cooked on low heat for a longer period of time, the mixture of water and spices became a thick sauce. You can add or subtract whichever spices you like (or don't like!) and I am sure it will turn out just as delicious. This dish was a hit with my husband so I will definitely be making it again!

Husband approved

Serves 2-3

Ingredients:

3 chicken breasts

1 tbsp ground cinnamon

1 tsp ground cayenne pepper

1 tbsp gound thyme

1 tbsp ground allspice

1 tbsp ground ginger

1 tbsp ground nutmeg

1 tbsp black pepper

1 tbsp sea salt

1 tbsp gound cumin

1 tbsp ground turmeric

1 tbsp Ras el Hanout 

1 tbsp ground black pepper

1 tbsp ground paprika

1 tbsp garlic powder

1 tsp ground chili powder

Directions:

Fill a large stovetop pan with about 2-3 cups of water (depending on the size). Place washed chicken in the pan; the water should barely cover the meat. Add all of the spices on the meat and in the water and bring water to a boil. Reduce heat to low and simmer for a minimum of 15 minutes, just until the meat is cooked and the water becomes thick.