How To Cook Moroccan Chicken
This recipe is thick with ’em, and your taste buds will be thick with Moroccan chicken pleasure. This exotic tasting dish is a delight to the crowd!
Preparation: 10 min Cooking: 30 min Supplement: 5 min Total: 45 min Portions: 4 Yield: 4 servings
1 pound boneless chicken breast, skinless –
2 teaspoons salt
2 cloves garlic,
2 stalks celery,
sliced 1 tablespoon chopped 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 cup chicken broth
1 cup tomatoes crushed
1 cup canned chickpeas,
1 drained zucchini, sliced
1 tablespoon lemon juice
Season the chicken with salt and brown in a large saucepan over medium heat until almost done. Remove chicken from pan and set aside.
Sauté the onion, garlic, carrots and celery in the same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; sauté for about 1 minute, then stir in broth and tomatoes. Return the chicken to the skillet, reduce the heat to low and simmer for about 10 minutes.
Add the chickpeas and zucchini to the pan and bring to simmer again; cover the pan and cook for about 15 minutes, or until the zucchini is cooked through and tender. Stir in lemon juice and serve.
Nutritional value per serving: 286 calories; 36g protein; 27.9g carbohydrates; 3.7g fat; 66.8mg cholesterol; 2127.8mg sodium. Complete nutrition