Moroccan Chicken Recipe

Ingredients
<br>- 1 pound skinless, boneless chicken breast meat - cubed
<br>- 2 teaspoons salt
<br>- 1  onion, chopped
<br>- 2 cloves garlic, chopped
<br>- 2  carrots, sliced
<br>- 2 stalks celery, sliced
<br>- 1 tablespoon minced fresh ginger root
<br>- ½ teaspoon paprika
<br>- ¾ teaspoon ground cumin
<br>- ½ teaspoon dried oregano
<br>- ¼ teaspoon ground cayenne pepper
<br>- ¼ teaspoon ground turmeric
<br>- 1 ½ cups chicken broth
<br>- 1 cup crushed tomatoes
<br>- 1 cup canned chickpeas, drained
<br>- 1  zucchini, sliced
<br>- 1 tablespoon lemon juice
<br><p></p>Directions
<br>step 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.
<br>step 2: 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.
<br>step 3: 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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Ingredients
- 1 pound skinless, boneless chicken breast meat - cubed
- 2 teaspoons salt
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 tablespoon minced fresh ginger root
- ½ teaspoon paprika
- ¾ teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon ground turmeric
- 1 ½ cups chicken broth
- 1 cup crushed tomatoes
- 1 cup canned chickpeas, drained
- 1 zucchini, sliced
- 1 tablespoon lemon juice

Directions
step 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.
step 2: 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.
step 3: 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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