Moroccan Chicken

Name: Moroccan Chicken
Total time: 65
Yield: 4
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

Recipe by Sarah and Annette from allrecipes.com

Dinner 1 Hr. 5 Mins.

Ingredients

4 servings

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1 T olive oil
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1 pound skinless, boneless chicken breast meat - cubed
•

2 teaspoons salt
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1 onion, chopped
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2 carrots, sliced
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2 stalks celery, sliced
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2 cloves garlic, chopped
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1 tablespoon minced fresh ginger root
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0.75 teaspoon ground cumin

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0.5 teaspoon paprika
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0.5 teaspoon dried oregano
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0.25 teaspoon ground cayenne pepper
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0.25 teaspoon ground turmeric
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1.5 cups chicken broth
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1 cup crushed tomatoes
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1 cup canned chickpeas, drained
•

1 zucchini, sliced
•

1 tablespoon lemon juice

Instructions

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.