Food Day Tuesday: Moroccan Style Chicken

24 July 2012

It seems that I missed last week's food day Tuesday post, so I will owe you an extra one sometime later in the next week or so!  ;)  Even though we are not on a boat at the present moment, I went through some food pictures and dug up one of our favorites to share for today.  

I'm sure everyone knows how much I LOVE cooking with spices (especially my two favorites, Turmeric and Ginger), and if you like spices as much as I do then you will love this dish.  

Ingredients:

• 1/2 pound boneless skinless chicken breasts, cut into cubes
• 1 teaspoon sea salt
• 1/2 onion, chopped
• 1 garlic clove, finely chopped
• 1 carrot, sliced
• 1 stalk celery, sliced
• 1 1/2 teaspoon minced fresh ginger
• 1/4 teaspoon paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground turmeric
• 3/4 cup chicken broth
• 1/2 cup of fresh crushed grape tomatoes
• 1/2 cup cooked (or canned) chickpeas
• 1/2 zucchini, sliced
• 1 1/2 teaspoon fresh lemon juice

Directions:

1. Sprinkle salt over chicken and brown in a large sauce pan over medium heat until almost cooked through.  Remove chicken from pan and set aside.
2. Saute onion, garlic, carrots, and celery in the same pan.
3. Once veggies are tender stir in ginger, and all of the spices.  Fry for about a minute, and then mix in the broth and tomatoes.
4. Return chicken to pan, reduce heat to low, and simmer for 10 to 12 minutes.
5. Add chickpeas and zucchini to pan and bring to a simmer again.  Cover pan with a well-fitted lid and cook for another 15 minutes, until zucchini is tender.  
6. Stir in lemon juice, and enjoy!

~ C