Moroccan Chicken

17 ingredients
3 steps

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
  • 1/2 teaspoon paprika
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon ground turmeric
  • 1 1/2 cups chicken broth
  • 1 cup crushed tomatoes
  • 1 cup canned chickpeas, drained
  • 1 zucchini, sliced
  • 1 tablespoon lemon juice

Directions

  1. 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. 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.
  3. 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.

Products Matching These Ingredients

More Recipes to Try