Moroccan Night in the Paleo Kitchen
Thanks to some of you readers who've made some great suggestions in response to my challenge to ask for Paleo versions of regional cuisines!
Following is the meal I prepared for myself & my husband on Friday- Moroccan Style!
1) Chicken Kebabs
-Marinate Cubed chicken breast in lemon, cilantro, olive oil, garlic, paprika, cumin & freshly ground pepper for at least a few hours in the fridge. Cube zucchini & bell peppers and thread onto skewers alternating with chicken. Broil roughly 10' on each side til internal temp = 160F.
2) Moroccan Eggplant
Steam cubed eggplant for 15' til soft; drain & set aside. Toss with garlic, cumin, paprika, cilantro & olive oil (which have been sauteed together). Serve warm with the chicken.
3) Moroccan Potatoes
Since we both had long workouts planned the next day, I also added this great source of starch (although, I did miss my yams!: )
Toss fingerling potatoes with olive oil, sesame seeds, Harissa (I easily found this appropriate spice mix at Whole Foods), and a sprinkle of salt (again- to prep for the following day's training). Bake at 450 for 20 – 40 minutes, checking periodically to ensure even cooking, Squeeze lemon on top, and toss before serving along with the two dishes above, and, of course, a nice green salad!