Moroccan Chicken

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 1 lb chicken breast, cubed
• 2 teaspoons salt
• 1 onion, chopped
• 4 garlic cloves, chopped
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1/4 cup raisins (optional)
• 1 tablespoon minced fresh gingerroot
• 3/4 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cinnamon
• 1 1/2 teaspoons curry powder
• salt and pepper
• 1 1/2 cups chicken broth
• 1 cup crushed tomatoes
• 1 cup canned chick-peas, drained
• 1 zucchini, sliced
• 1 tablespoon lemon juice

Recipe

• 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.