Moroccan Boneless Chicken Stew
- Reviews 21
Ready In: 40 mins
Serves: 4
Ingredients
- 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
- 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.
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