Moroccan Chicken
photo by Annisette
- Ready In:
- 40mins
- Ingredients:
- 21
- Serves:
-
3-4
ingredients
- 1 lb chicken breast, cubed
- 2 teaspoons salt
- 1 onion, chopped
- 4 garlic cloves, chopped
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1⁄4 cup raisins (optional)
- 1 tablespoon minced fresh gingerroot
- 3⁄4 teaspoon paprika
- 1 teaspoon ground cumin
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon ground cayenne pepper
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon cinnamon
- 1 1⁄2 teaspoons curry powder
- salt and pepper
- 1 1⁄2 cups chicken broth
- 1 cup crushed tomatoes
- 1 cup canned chick-peas, drained
- 1 zucchini, sliced
- 1 tablespoon lemon juice
directions
- 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, cinnamon, curry powder and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes; taste for salt and pepper and season to taste.
- Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
- Add chickpeas, raisins if using 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.
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Reviews
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I was very pleasantly surprised by this dish. I was looking for something to use zucchini and chicken, and this was the best looking recipe. I reduced the spices with heat (the curry powder I have is REALLY hot!) so my 3 year old son could eat some, and I didn't have any celery on hand, so I substituted 1/2 tsp of celery seed. This was really, really good, even my son liked it. Thank you for something new to try!
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I have made this 2 or 3 times now and it's a great meal. The spices make the ingredient list look long, but it's easy to just go down the list. I always use extra onion and carrot and omit celery. This most recent time, I used craisins instead of raisins and would do that again. This is nice to make ahead, put into a container and either freeze or refrigerate, depending on how soon you want to use it. Then it can just be warmed up, perhaps while you cook brown rice and make a salad. On top of the convenience and flavor, this is quite a healthful meal and is warming after a cold day. Thanks!
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Tweaks
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I have made this 2 or 3 times now and it's a great meal. The spices make the ingredient list look long, but it's easy to just go down the list. I always use extra onion and carrot and omit celery. This most recent time, I used craisins instead of raisins and would do that again. This is nice to make ahead, put into a container and either freeze or refrigerate, depending on how soon you want to use it. Then it can just be warmed up, perhaps while you cook brown rice and make a salad. On top of the convenience and flavor, this is quite a healthful meal and is warming after a cold day. Thanks!
RECIPE SUBMITTED BY
JanetB-KY
Winchester, Kentucky
<p><span style=color: #ff0000;><strong><span style=color: #800080;>I run a food blog named </span><span style=color: #000080;>www.fromcupcakestocaviar. com</span></strong></span></p>
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