spices — lots of spices — After consuming this dish for Moroccan chicken, your taste receptors will be rich with joy. This meal is sure to impress everyone!
| Prep Time: | 25 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
Ingredients
- 1 tbsp olive oil
- 1 pound skinless, boneless chicken breast meat – cubed
- 1 teaspoon salt
- 1 onion, chopped
- 2 carrots, sliced
- 2 stalks celery, sliced
- 2 cloves garlic, chopped
- 1 tablespoon minced fresh ginger root
- ¾ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon ground turmeric
- 1 ½ cups chicken broth
- 1 cup crushed tomatoes
- 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.
Nutrition Facts
| Calories | 286 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 6 g |
| Protein | 36 g |
| Saturated Fat | 1 g |
| Sodium | 2128 mg |
| Sugars | 5 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I did make some changes, I used veges that I had, onion, garlic, carrots, zucchini, yellow squash and chinese eggplant. I left out chickpeas. It was very good and a healthy vegetable dish. I enjoyed all the different flavours coming together!
Delicious! Made it many times already. I find that carrots and celery can be optional. I add extra garlic though. Lemon and parsley to finish things off is a very important step.
I did not use the tomato sauce. I put in red wine and chicken broth. Like other reviews have said Double the spices and add less liquid.
I’ve made this a few times now, and it is delicious! I like to bump up the ginger, garlic, and spices, just my personal taste. It has been a hit at my house, everyone from the husband to the 2 year old likes it.
delicious! sometimes I make the vegetarian version and just skip the chicken! I also use it as a filling in a spaghetti squash bowl, or lettuce wrap. it’s become a go to and i’ve given out the recipe so many times!
Very tasty. Took a lot longer to make than indicated. Maybe prep time didn’t include chopping.
Tasty recipe, although I followed other people’s advice and doubled the dry spices. I also added 1/2 tsp of ras el hanout and kept the salt down to 1/4 tsp. I used a preserved lemon in the place of the lemon juice, although I should have added it earlier as the flavours need some time to cook out and mellow. Added to some whole wheat coucous with a salad on the side, this made a great, healthy meal.
I’ve made this successfully Twice so far. I knew I’d like it and doubled the recipe both times. After dinner the first evening, my husband packed it for lunch daily thereafter. Before adding the spices, to rejuvenate them, I crushed each of them using my mortar and pestle; the scents they produced were heavenly. I tasted every single ingredient included in this recipe. Thanks for sharing it; I’ve done so already and know it’s been made by those I’ve given it to! AR may have another new member as a result!
Followed the directions, no substitutions. Very good, lots of flavor.
This was delicious. My whole family loved it. I didn’t have celery or fresh ginger so I added a little celery salt and ground ginger instead. It was perfect. I will definitely add this to my dinner rotation! Thank you!!
A great healthy dinner. Amazing taste and aroma!
Excellent, but follow the tips from cook’s reviews.
This was wonderful. I made it in the slow cooker and added the zucchini and beans an hour before it finished cooking. Served it over rice the first night and just ate the leftovers like soup.
It was tasty but I felt it needed a bit more Moroccan flavor. I added cinnamon and raisins and that made it much better. I would also advise making it a day in advance so that the flavors can penetrate the chicken. I reheated it at a very low temperature and then served it over cous cous.
Nice spicy flavor – Added coriander & dried apricots
This is wonderful! The only changes I made: omitted the cilantro and almonds and added a pound of carrots! Left overs were wonderful as well.
Fragrant
Yum! Excellent dish. Colourful and satisfying.
It is a good recipe but I added a blend of spices found in morraccan cooking and chicken bullion powder and Chicken bullion powder with tomato
The only change I made was tripling the spices and adding some cardamom. It was full of flavor and my boyfriend loved it. I served it over couscous. It’s a very healthy dish that is now in our monthly rotation.
Would give it five, but there is somewhere room for improvement… I think. Following a bunch of suggestions: – marinated the chicken w/ small qty Salt, Cayenne, Cumin, RW Vinegar, OO – bumped the spices up by ‘well rounded’ – added chopped R&G Pepper – at the end added raisins (definite) and walnuts (maybe) – no more than 1/2t salt until to-taste at the end Served and started eating then realized: – this needs Mint! Perfect finish.