Name: Chicken Cacciatore With a Moroccan Twist
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon olive oil; 1/2 cup bell pepper, chopped; 1/2 cup onion, chopped; 1 stalk celery, chopped; 3 garlic cloves, minced; 1/2 cup mushroom, chopped; 1 (29 ounce) can diced tomatoes; 1 teaspoon ground cumin; 1/2 teaspoon ginger; 1/2 teaspoon ground coriander; 1/2 teaspoon paprika; 1/8 teaspoon salt; 1/8 teaspoon fresh ground black pepper; 1 tablespoon lemon juice; 2 chicken thighs; 2 chicken drumsticks; 2 chicken breasts

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Recipe by Stephanie Z.

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Chicken Cacciatore With a Moroccan Twist created by Chef Jean

I threw this recipe together and was so happy with it that I wanted to share! I used a package of a whole chicken that was sectioned into its parts. The flavors come together very well if you keep the skin on the chicken, but you could definitely prepare this with 4 six ounce boneless-skinless chicken breasts.

Ready In:: 1hr 15mins
Serves:
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ingredients

1 tablespoon olive oil
¹⁄₂ cup bell pepper, chopped
¹⁄₂ cup onion, chopped
1 stalk celery, chopped
3 garlic cloves, minced
¹⁄₂ cup mushroom, chopped
1 (29 ounce) can diced tomatoes
1 teaspoon ground cumin
¹⁄₂ teaspoon ginger
¹⁄₂ teaspoon ground coriander
¹⁄₂ teaspoon paprika
¹⁄₈ teaspoon salt
¹⁄₈ teaspoon fresh ground black pepper
1 tablespoon lemon juice
2 chicken thighs
2 chicken drumsticks
2 chicken breasts

directions

Heat olive oil in a large saucepan over medium heat.
Add pepper, onion, celery, and garlic; saute, stirring occasionally, for 5-10 minutes, or until vegetables soften.
Add mushrooms. Cook 1 minute.
Add tomatoes, spices, and lemon juice; simmer for 15 minutes, stirring occasionally.
Add chicken; cover and cook for 45 minutes over low heat, or until chicken is no longer pink.

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RECIPE MADE WITH LOVE BY

@Stephanie Z.

Contributor

@Stephanie Z.

Contributor

"I threw this recipe together and was so happy with it that I wanted to share! I used a package of a whole chicken that was sectioned into its parts. The flavors come together very well if you keep the skin on the chicken, but you could definitely prepare this with 4 six ounce boneless-skinless chicken breasts."

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photo by Chef Jean

8/4/2008

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review by Chef Jean

8/4/2008

This was a great idea! I served it over pasta, but it would have been much better over rice. I will change one thing when I make it again and that would be to double the amount of spices. The flavors came through, but I think the tomatoes and peppers over powered them a little. Overall this was very tasty and a lot less "boring" than traditional cacciatore.

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creation by Stephanie Z.

12/4/2007

I threw this recipe together and was so happy with it that I wanted to share! I used a package of a whole chicken that was sectioned into its parts. The flavors come together very well if you keep the skin on the chicken, but you could definitely prepare this with 4 six ounce boneless-skinless chicken breasts.