- 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
- 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.
04/09/2017
recipepes.com
Moroccan Chicken, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
