We eat our fare share of Indian-inspired cuisine around here. Not only are the recipes usually fairly quick, but saucy chicken and rice is right up my family's eating alley.
Takeout tonight? When saucy chicken strips, peanuts and brown rice come together for a smart dish with just 10 minutes of prep, there's no need to bother finding your keys.
This lighter version of an Italian favorite loses some of the fat but none of the taste. We recommend rice-shaped orzo pasta with this saucy chicken entree, but you can serve spaghetti or angel hair pasta instead.
SMOTHERED CHICKEN www.RecipeGirl.com 1 large onion, diced 2 tsp olive oil 1 whole garlic head (unpeeled) 1 medium red bell pepper, ribs and seeds recipe box
Don't tell your mom, but you've found your own special recipe. This version has a little more zing, a touch of mustard and a whole new better-for-you approach to barbecue.
The traditional version of this classic Moroccan stew is made with homemade preserved lemons and involves a long cooking time. We've simplified the recipe by using lemon rind and juice to achieve the same subtle lemon flavor. Ours is also slow-simmered to yield a rich broth like the original's, but it's made in a fraction of the time. Since this dish is so saucy, it's best served over couscous.
