This is a guest recipe from my mom, since I’m going to be out of town for the next two weeks. Enjoy! So I had a hankering for something Moroccan, because I’m obsessed with Moroccan food and found some ideas online. Violá, Moroccan Chicken Tina’s Way. Ingredients 1 Bag of Perdue Frozen CHICKEN TENDERLOINS (the raw ones) 2 Envelopes from a box of SAZON GOYA SEASONINGS. This is found in the Hispanic section of any grocery store. Just use 2 envelopes from one box, not two boxes of the stuff for-crying-out-loud. 1 Large ONION, diced 4 Cloves of GARLIC, minced 4 CARROTS, diced 4 CELERY Stalks, diced 1 1/2 Tablespoons Ground GINGER 1 Teaspoon Ground PAPRIKA 1 Teaspoon Ground CUMIN 1 Teaspoon Dried OREGANO 1/2 Teaspoon Ground CAYENE PEPPER 1 Teaspoon Ground TURMERIC OIL for sautéing. I use Canola. You use Olive. 1 (14.5 ounce) Can Swanson’s CHICKEN BROTH- or use whatever broth 2 Cans of GARBANZO BEANS 1 (8 ounce) Can TOMATO SAUCE 1 Box of Near East’s TOMATO LENTIL COUSCOUS Instructions: Slice open the top of the bag of CHICKEN and fill it with cool water. Let it sit for 10 minutes. These flash frozen CHICKEN pieces do […]