moroccan chicken

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 45 mins


• 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.