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  • Writer's pictureKristin Woodward

Sunday supper: gypsy chicken

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so remember a couple weeks ago when i got that box of goodies from that nice lady in California? well the wine has been amazing, i mean like every single bottle i’ve cracked open. but there are still a few pantry items i haven’t yet gotten into. so tonight, bored with the same old 16 things i always do with chicken, i thought i’d see if the Savour This Kitchen Gypsy Spice Blend made for an interesting addition. um. OMG, yes! Emma had included a note saying her family likes it on roasted vegetables and especially sweet potatoes. that sounded excellent, but here i was with 2 pounds of chicken and no sweet potatoes. so that would have to wait.

a blend of paprika, cinnamon, clove, ginger, cardamom, anise and black pepper, it felt kind of Morroccan to me, so i thought it might work to add some chicken broth to make the whole thing kind of saucy and serve it over couscous. damn, i’m good, y’all. it turned out fantastic. the savory spices blended perfectly with the sweet carrots and i can totally see how it would be amazing on sweet potatoes. Spy raved. it was super simple. definitely good for a repeat. here’s the non-recipe recipe. enjoy and have a great week, everyone!

Gypsy Chicken

olive oil salt & pepper 2-ish tablespoons Gypsy Spice ½ a medium sized sweet onion, chopped 2-ish pounds boneless, skinless chicken breasts 1 bag baby carrots ½ bag baby spinach (or more if you like. i’m just saving some for my smoothie tomorrow morning 😉 ) 1 cup chicken broth couscous (prepared as directed on the package)

warm a few tablespoons of olive oil in a skillet over medium heat. add the onions. salt and pepper the chicken, then place it on top of the onions. sprinkle Gypsy spice on top of the chicken (enough that it is fairly well covered). let the chicken and onions brown for about 5 minutes, then turn the chicken over, season the other side and let it cook another 5-10 minutes. add carrots and chicken broth. cover and let simmer another 10 minutes or so, until the carrots are tender and the liquid has cooked down and thickened a bit (think saucy, not soupy). throw your spinach on top and cover for another minute or 2 until it is wilted. that’s it! serve it over couscous with a spoonful of the sauce.

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