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Moroccan Chicken
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Spice-infused Moroccan chicken, a flavorful crowd favorite.
Ingredients:
  • 1 T olive oil
  • 1 pound skinless, boneless chicken breast meat - cubed
  • 2 teaspoons salt
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 2 cloves garlic, chopped
  • 1 tablespoon minced fresh ginger root
  • 0.75 teaspoon ground cumin
  • 0.5 teaspoon paprika
  • 0.5 teaspoon dried oregano
  • 0.25 teaspoon ground cayenne pepper
  • 0.25 teaspoon ground turmeric
  • 1.5 cups chicken broth
  • 1 cup crushed tomatoes
  • 1 cup canned chickpeas, drained
  • 1 zucchini, sliced
  • 1 tablespoon lemon juice
Instructions:
  • In a large saucepan over medium heat, heat oil until shimmering. Add chicken, sprinkle with salt, and cook for 3 to 4 minutes until partially cooked. Transfer to a plate.
  • In a saucepan, sauté onion, carrots, celery, and garlic until tender for 4 to 5 minutes. Add ginger, cumin, paprika, oregano, cayenne pepper, and turmeric; sauté until fragrant, about 1 minute. Stir in broth and tomatoes, then return chicken to the pan. Simmer on low heat for 10 minutes.
  • Add chickpeas and zucchini to the mixture, bring it back to a gentle simmer, cover the pan, and cook until the zucchini is tender, approximately 15 minutes. Finally, mix in fresh lemon juice and enjoy your dish.

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