Moroccan Chicken
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!
Preparation Time:10 minutes
Cooking Time:30 minutes
Level of Difficulty:Easy
Servings:4
Ingredients
- For the base:
- 455 g skinless, boneless chicken breast meat - cubed
- 10 g salt
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 carrots, sliced
- 2 stalks celery, sliced
- 6 g minced fresh ginger root
- 1 g paprika
- 2 g ground cumin
- 0.8 g dried oregano
- 0.4 g ground cayenne pepper
- 0.6 g ground turmeric
- 355 ml chicken broth
- 245 g crushed tomatoes
- 240 g canned chickpeas, drained
- 1 zucchini, sliced
- 15 ml lemon juice
Method
- 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.
