Spices, spices, spices! This Moroccan chicken recipe is thick with spices, and after eating it, your taste buds will be thick with pleasure. This dish is a definite crowd-pleaser!
Prep Time::25 mins
Cook Time::40 mins
Total Time:: 1 hr 5 mins
Servings::4
Ingredients
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1 tbsp olive oil
1 pound skinless, boneless chicken breast meat – cubed
1 teaspoon salt
1 onion, chopped
2 carrots, sliced
2 stalks celery, sliced
2 cloves garlic, chopped
1 tablespoon minced fresh ginger root
¾ teaspoon ground cumin
½ teaspoon paprika
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
Heat oil in a large saucepan over medium heat. Add chicken and season with salt. Cook, stirring occasionally, until chicken is partially cooked, 3 to 4 minutes. Transfer to a plate.
Add onion, carrots, celery, and garlic to the saucepan; sauté until tender, 4 to 5 minutes. Stir in ginger, cumin, paprika, oregano, cayenne pepper, and turmeric; sauté until fragrant, about 1 minute. Add broth and tomatoes, then return chicken to the pan. Reduce the heat to low and simmer for 10 minutes.
Stir in chickpeas and zucchini. Return to a simmer, then cover the pan and cook until zucchini is tender, about 15 minutes. Stir in lemon juice and serve.