Moroccan Chicken
Nutrition :
283 calories,
3 stars -
based on 348 reviews
Yield : 4 servings
Ingredients
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1 pound skinless, boneless chicken breast meat - cubed2 teaspoons salt1 onion, chopped2 cloves garlic, chopped2 carrots, sliced2 stalks celery, sliced1 tablespoon minced fresh ginger root½ teaspoon paprika¾ teaspoon ground cumin½ teaspoon dried oregano¼ teaspoon ground cayenne pepper¼ teaspoon ground turmeric1 ½ cups chicken broth1 cup crushed tomatoes1 cup canned chickpeas, drained1 zucchini, sliced1 tablespoon lemon juice
Directions
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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.
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