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moroccan chicken
I’m not sure where on the Internet I originally found this recipe, but I had printed it out and stuck it in my “cookbook” (a three-ring binder in which I stash all kinds of recipes) and never got around to making it. While I was in there today, I saw it again and suggested to Melanie that we make it. This version is very simple and I think if we make it again we’ll punch it up a little with some other ingredients, like a little more hot pepper and perhaps some cilantro. Certainly you could substitute a variety of vegetables for the zucchini. Off the top of my head, I think you could use green beans, peas, maybe even spinach or broccoli or leeks.
And as is often the case, chicken breast can come out kind of dry. I might use boneless thighs next time since you almost can’t over cook them. Don’t get me wrong, we do like this dish and when we do make it again, we’ll let you know how it came out. Serve it over couscous or rice.
Ingredients:
1 lb. boneless chicken breast, 1/2” cube
2 tsp salt
2 Tbsp oil
1 medium onion, chopped (about 1/2 cup)
2 garlic cloves, minced or pressed
2 carrots, sliced
2 celery stalks, sliced
1 zucchini, sliced
1 Tbsp minced fresh ginger root
1/2 tsp paprika
3/4 tsp ground cumin
1/2 tsp oregano
1/2 tsp Aleppo pepper (or substitute cayenne pepper)
1/4 tsp ground turmeric
1-1/2 cups chicken broth
1 cup canned crushed tomatoes
1 cup canned chickpeas, drained
4 Tbsp. fresh lemon juice
Directions:
1. Season chicken with salt and brown in a large saucepan or Dutch oven with the oil over medium heat until nearly cooked through. Use a slotted spoon to remove chicken from pan and set aside, leaving the rest of the oil in the pan.
2. Saute onion, garlic, carrots, and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, pepper, and turmeric; stir fry for 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to medium-low and simmer for about 10 minutes.
3. Add chickpeas and zucchini to pan and bring to simmer again; cover and cook for about 15 minutes or until zucchini is cooked through and tender. Stir in lemon juice and serve.
COMMENTS
That is certainly one option. I might try brining the breasts too. I’m fairly certain that it would solve the dryness.
Posted by Domenico Bettinelli on 08/31/06 at 11:11 AMCommenting is not available in this weblog entry.
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