Description
Spices, spices, spices! This recipe is thick with ’em, and your taste buds will be thick with pleasure from Moroccan Chicken. This exotic tasting dish is a definite crowd pleaser!
Ingredients
- 1 pound skinless, boneless chicken breast meat – cubed
- 2 teaspoons salt
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 tablespoon minced fresh ginger root
- ½ teaspoon paprika
- ¾ teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon ground turmeric
- 1 ½ cups chicken broth
- 1 cup crushed tomatoes
- 1 cup canned chickpeas, drained
- 1 zucchini, sliced
- 1 tablespoon lemon juice
Instructions
- Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
- Saute onion
- garlic
- carrots and celery in same pan. When tender
- stir in ginger
- paprika
- cumin
- oregano
- cayenne pepper and turmeric; stir fry for about 1 minute
- then mix in broth and tomatoes. Return chicken to pan
- reduce heat to low and simmer for about 10 minutes.
- Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes
- or until zucchini is cooked through and tender. Stir in lemon juice and serve.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4