Moroccan Chicken

Posting this for ZWT 2006, this is a nice spicy (but not TOO hot) chicken dish. Serve this with rice and/or Chapati bread. This goes together quickly and then simmers leaving you free to do other things.

• Ready In: 40 mins
• 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

1. Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through; remove chicken from pan and set aside.
2. 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.
3. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
4. 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.