Entree / Chicken: Moroccan Chicken Rolls

From Shelly Carey
Note: A woman I worked with submitted this chicken recipe into a contest and ended-up winning “the best chicken recipe in the state of Georgia” that year. The cumin, cinnamon and raisins in this recipe are a different take on a chicken dish, but VERY good!

Ingredients
4 boneless, skinless chicken breast halves
1 box quick cooking long grain wild rice mix
1 package (10 oz) prewashed fresh spinach leaves
4 Tablespoons olive oil
1 medium onion, chopped
2 teaspoons minced garlic
2 slices fresh ginger
½ teaspoon salt
¼ cup golden raisins
2 Tablespoons lemon juice
¼ cup orange juice
2 Tablespoons honey
¼ cup low sodium chicken broth
Spice Mix
1 ½ teaspoons salt
1 teaspoon paprika,
1 teaspoon dried oregano,
½ teaspoon cumin,
¼ teaspoon black pepper,
¼ teaspoon ground cinnamon,
¼ teaspoon red pepper flakes
1 teaspoon chili powder

Directions
Cook rice mix according to package directions; set aside to cool. Prepare spice mix while rice cooks. Sprinkle chicken with a few drops of water and place between two sheets of plastic wrap. Pound to 1/8 inch thickness.

Mix all spice mix ingredients together in a bowl. Rub about ¼ teaspoon spice mix on 1 side of chicken. Place 2 spinach leaves on breast and then about 3 Tablespoons rice mix on top of spinach. Add 2 more spinach leaves, roll chicken and secure with a 5-inch wooden skewer. Repeat on remaining chicken and sprinkle spice mix on outside of each chicken roll.

In heavy skillet, place olive oil over medium heat. Add chicken and brown, about 4 minutes per side. Remove chicken from pan and set aside. To pan drippings, add onion and cook until translucent. Add garlic, ginger, salt, raisins, lemon juice, orange juice, honey and chicken broth. Reduce heat to low and cook 1 minute, stirring. Return chicken rolls to pan and cook about 5 minutes, turning once after 2 minutes. Saute remaining spinach and arrange on serving platter. Top with chicken rolls and pour sauce (ginger pieces removed and discarded) over rolls.

Makes 4 servings.