Moroccan chicken

[Jasmine Bushstorm]

I found this at allrecipes, actually. I will post it as found there, then list my (few) modifications to it after that.

Moroccan Chicken
(submitted to allrecipes by Sarah and Annette)

Prep time - 10 minutes
Cook time - 30 minutes
Ready in - 45 minutes
MAKES 4 SERVINGS

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

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

2) saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stire 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.

3) 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.


Okay - just a few things. I never, ever would even consider using that much salt, and with all of the spices here, you just don't need it, especially if you are watching your sodium intake.

Also, since I don't care for onions, I tend to leave that out, and add a bit more garlic. It is easier to have the spices measured out in advance - I just put them together into a little glass dish, then dump them into the pan when it is time. Oh - speaking of the pan, I use a really big nonstick skillet instead of a saucepan, but I don't think that matters so much.

As to the tomatoes and chickpeas, I use one large (28 oz?) can of undrained diced tomatoes, because that is what I have on hand. There is no point having just a bit of tomato left over; same with the chickpeas. I use the whole can (though I do drain those).

I also use more zucchini - 2 or 3 of the small ones.

Now, this is a little bit like a chicken stew. It is very good served over a bit of rice or couscous.

The nutrition values listed at allrecipes for this recipe are as follows (note the high sodium content - if you cut back on the salt as I do, that will go down drastically):

Makes 4 servings
274 calories, 3.5g fat, 67mg cholesterol, 2067mg sodium, 25.2g total carbs, 5.7g fiber, and 35.4g protein per serving.

[audra]

This sounds delicious, although I am almost positive dh would not like it , probably not even try it. Remember the southern redneck thing, that means in his mind if it ain't fried then ya don't eat it. But it sounds like it would freeze good I don't see anything in it that would not freeze good. So I am going to try it, I will let you know how I like it( gotta go grocery shopping first)

[Jasmine Bushstorm]

I hope you like it! I won't be offended if you don't, though. I know it isn't to everyone's taste.

ooh - I think it is a good thing that you are already used to making yourself something different than your hubby, lol. I hardly fry anything. The last thing I fried was banana fritters. Before that, I can't remember. It isn't because I don't like fried things - I happily eat fish and chips and fried chicken. My favorite fried things, though, are actually veggies. Mushrooms, broccoli (with a cheese breading, yum), and okra. I haven't had okra in ages, as it is one of the few things hubby doesn't like. The other things, I have once in a while when we go out. The kids both love the broccoli bites, too.