Moroccan Chicken

Sautéed onion, garlic, carrots and celery combined with mixture of fresh ginger, paprika, ground cumin, dried oregano, cayenne pepper and ground turmeric. Chicken broth, crushed tomatoes, sautéed chicken, chickpeas and zucchini stirred in and heated through to complete the dish.

Ingredients -

3 tablespoons Vegetable Oil, divided
1 pound Skinless, Boneless Chicken Breast Meat, cubed
2 teaspoons Coarse Salt
1 Yellow or White Onion, chopped
2 Garlic Cloves, chopped
2 Carrots, sliced
2 Celery Stalks, 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 Fresh Lemon Juice

Preparation:

1. Add 2 tablespoons oil to large skillet and heat over medium heat.

2. Season chicken with salt and saute until almost cooked through.

3. Transfer chicken from skillet to bowl. Set aside.

4. Wipe skillet clean. Add 1 tablespoon oil. Return to stovetop and heat oil until hot.

5. Add onion, garlic, carrots and celery to skillet. Saute until soft, about 3 minutes.

6. Stir in fresh ginger, paprika, ground cumin, dried oregano, cayenne pepper and ground turmeric. Continue cooking for about 1 minute.

7. Stir in chicken broth and crushed tomatoes. Reduce heat to low.

8. Return chicken to skillet. Simmer 10 minutes.

9. Stir in chickpeas and zucchini.

10. Cover skillet and cook for about 15 minutes.

11. Stir in fresh lemon juice.

Curry Recipe Tip -

Fresh Gingerroot

Fresh gingerroot is readily available in supermarkets. To store, place fresh ginger in dry paper towels, and wrap tightly in plastic bags. Keep wrapped ginger in refrigerator.

Curry Recipe Tip -

Fresh Ginger

Fresh gingerroot is a staple in Asian cuisine, second only to salt as a seasoning. Ginger is also available in dry slices and ground, as well as pickled, preserved in syrup, and crystallized.

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