Recipe by Happy Hippie
Another gem I discovered on the Allrecipes website. This recipe was submitted by Sarah and Annette. This is their statement regarding this dish. "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!"
Top Review by EinyOpi
I wish my chicken had turned out like so many of the other reviewers! The Moroccan Chicken was bland! I followed the directions to the T except for replacing the tomatoes with a can of diced tomatoes. My husband didnt like it at all and I didnt eat mine!
- 1 lb boneless skinless chicken breast (cubed)
- 2 teaspoons salt
- 1 onion, chopped
- 4 garlic cloves, chopped
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 tablespoon gingerroot, minced fresh
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1⁄2 teaspoon ground cayenne pepper
- 1⁄2 teaspoon ground turmeric
- 1 1⁄2 cups chicken broth
- 2 tomatoes, chopped
- 1 cup canned chick-peas, drained
- 1 zucchini, sliced
- 1 1⁄2 tablespoons lemon juice
Directions See How It's Made
- Season chicken with salt.
- 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.
- 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.