Chicken Cacciatore With a Moroccan Twist

READY IN: 1hr 15mins
Recipe by Stephanie Z.

I threw this recipe together and was so happy with it that I wanted to share! I used a package of a whole chicken that was sectioned into its parts. The flavors come together very well if you keep the skin on the chicken, but you could definitely prepare this with 4 six ounce boneless-skinless chicken breasts.

Top Review by Chef Jean

This was a great idea! I served it over pasta, but it would have been much better over rice. I will change one thing when I make it again and that would be to double the amount of spices. The flavors came through, but I think the tomatoes and peppers over powered them a little. Overall this was very tasty and a lot less "boring" than traditional cacciatore.

Ingredients Nutrition


  1. Heat olive oil in a large saucepan over medium heat.
  2. Add pepper, onion, celery, and garlic; saute, stirring occasionally, for 5-10 minutes, or until vegetables soften.
  3. Add mushrooms. Cook 1 minute.
  4. Add tomatoes, spices, and lemon juice; simmer for 15 minutes, stirring occasionally.
  5. Add chicken; cover and cook for 45 minutes over low heat, or until chicken is no longer pink.

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