Moroccan Chicken with Baby Carrot Salad and Rice

Moroccan Chicken:

A bunch of chicken breast

1/4 cup soy sauce

1/4 cup dry white wine

2 Tbsp honey

juice of 2 lemons

grated rind of 2 lemons

1 clove garlic

1 tsp curry powder

1/4 tsp ground ginger

1/2 tsp each: oregano, thyme and crushed peppercorns

3 Tbsp melted butter

2 cups chicken stock

8 dried apricot halves, chopped and soaked in warm water

Mix soy sauce, wine, honey, lemon juice, lemon rind and all spices together. Marinate chicken in sauce overnight or for several hours. Remove pieces, pat dry, bake in baking dish with melted butter and salt until done. Pour chicken stock into pan, bring to a boil, add marinade from chicken and drained apricot pieces. Let sauce reduce by 1/2 and pour over chicken.

Baby Carrot Salad:

1 lb carrots (it called for baby carrots, but I just sliced up big ones)

2 Tbsp honey

juice of 1 lemon

1 cup orange syrup (orange juice, cooked and reduced by 1/2)

Salt (to taste)

2 Tbsp cumin

mint (I didn't add this because I couldn't find any this time of year)

cilantro

pine nuts (I used walnuts instead)

Feta Cheese sprinkled on top

Olives

Cook carrots in olive oil on high for about 2 minutes, then on medium for another couple of minutes until they start to get a bit soft. Remove from heat and add salt, cumin, lemon juice, honey, OJ syrup. Top with olives, feta, nuts, cilantro, and mint and more cumin if desired!

Rice:

2 cups Brown rice

1 cup quinoa (because I ran out of rice)

when rice is finished cooking, stir in saute'd spinach and cheese.