Moroccan Style Salsa Chicken
This recipe is an old favorite that our friend Catherine shared with us years ago. It’s a great way to use up leftover salsas that are lingering in your fridge–mixing different types is fine.
In the picture it’s served over quinoa. In the past we’ve served it over both couscous and rice. Last night I had it over shredded green cabbage (which was OK, but not great). My preference is probably cauliflower rice with quinoa coming in a close second.