Moroccan Chicken

We looked for a main dish recipe to pair with the intriguing salad we saw Joanne Weir prepare on her PBS television show. This recipe, attributed to Sarah and Annette on allrecipes.com, seemed to fit the bill. The spice profile was similar to the seasonings for the walnuts in the salad. The dish seemed hearty, but not too overpowering for the salad we prepared. Delightfully, this recipe exceeded all our expectations. Here is the link. Try this main dish anytime! You’ll find it a great meal with or without the salad.

Ingredients

1 pound skinless, boneless chicken breast meat – cubed
2 teaspoons salt
1 onion, chopped
2 cloves garlic, chopped
2 carrots, sliced
2 stalks celery, sliced
1 tablespoon minced fresh ginger root
1/2 teaspoon paprika
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground turmeric
1 1/2 cups chicken broth
1 cup crushed tomatoes
1 cup canned chickpeas, drained
1 zucchini, sliced
1 tablespoon lemon juice

Directions
Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.

Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.

Add chickpeas 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.

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