Moroccan Chicken

admin 25/04/20 Recipes


4 servings

Prep Time


Cook Time



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


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.


Calories: 286 kcal

Carbohydrates: 27.9 g

Cholesterol: 67 mg

Fat: 3.7 g

Fiber: 6.3 g

Protein: 36 g

Sodium: 2128 mg

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