Moroccan Chicken

Total Time
40mins
Prep
10 mins
Cook
30 mins

Posting this for ZWT 2006, this is a nice spicy (but not TOO hot) chicken dish. Serve this with rice and/or Chapati bread. This goes together quickly and then simmers leaving you free to do other things.

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Ingredients

Nutrition

Directions

  1. Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through; remove chicken from pan and set aside.
  2. Saute onion, garlic, carrots and celery in same pan; when tender, stir in ginger, paprika, cumin, oregano, cayenne pepper, cinnamon, curry powder and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes; taste for salt and pepper and season to taste.
  3. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
  4. Add chickpeas, raisins if using 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.
Most Helpful

5 5

What an excellent and healthy dish! We really enjoyed this. I wrapped mine up and took it to work, served over some bulgur wheat. DH has his on angel hair pasta, so I added a little more chicken stock so it would be more saucy for him.

5 5

I was very pleasantly surprised by this dish. I was looking for something to use zucchini and chicken, and this was the best looking recipe. I reduced the spices with heat (the curry powder I have is REALLY hot!) so my 3 year old son could eat some, and I didn't have any celery on hand, so I substituted 1/2 tsp of celery seed. This was really, really good, even my son liked it. Thank you for something new to try!

4 5

This was absolutely delicious, will definately make this again. I did leave out raisins and celery but I don't think it detracted from the dish at all.