Moroccan Chicken
- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1 lb chicken thigh, cubed (skinless, boneless)
- 2 teaspoons salt
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 tablespoon minced ginger
- 1⁄2 teaspoon paprika
- 3⁄4 teaspoon ground cumin
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon ground cayenne pepper
- 1⁄4 teaspoon ground turmeric
- 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 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.
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RECIPE SUBMITTED BY
I'm a new stay at home mom of 3 month old Connor who keeps me very busy. However I've found the time to revisit my love of cooking and baking and even creating some recipes. My husband is my very willing tester of all my efforts and my biggest fan...that is until Connor discovers solid foods!