Moroccan Chicken

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

Ingredients

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

Recipe

• 1 season chicken with salt.
• 2 brown in a large saucepan over medium heat until almost cooked through.
• 3 remove chicken from pan and set aside.
• 4 saute onion, garlic, carrots and celery in same pan.
• 5 when tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric.
• 6 stir fry for about 1 minute.
• 7 mix in broth and tomatoes.
• 8 return chicken to pan, reduce heat to low and simmer for about 10 minutes.
• 9 add chickpeas and zucchini to pan and bring to simmering once again.
• 10 cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. stir in lemon juice and serve.