Moroccan Chicken
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 242.0
- Total Fat: 3.0 g
- Cholesterol: 65.7 mg
- Sodium: 1,513.0 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 2.6 g
- Protein: 32.2 g
View full nutritional breakdown of Moroccan Chicken calories by ingredient
Introduction
I have seen many variations of this recipe. You can add other spices such as curry powder, cinnamon, fennel, coriander, cardemom, clove, cilantro and other fruits and veggies such as raisins, granny smith apples, apricots, plums, acorn or butternut squash, kalamata olives, all types of peppers, even peanuts. I've seen it prepared with wild rice or couscous. It looks like the possibilities are endless. Let me know if you come up with a different combination than seen below. Just make sure you watch your carbs! Thanks! I have seen many variations of this recipe. You can add other spices such as curry powder, cinnamon, fennel, coriander, cardemom, clove, cilantro and other fruits and veggies such as raisins, granny smith apples, apricots, plums, acorn or butternut squash, kalamata olives, all types of peppers, even peanuts. I've seen it prepared with wild rice or couscous. It looks like the possibilities are endless. Let me know if you come up with a different combination than seen below. Just make sure you watch your carbs! Thanks!Number of Servings: 4
Ingredients
-
* 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
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; 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.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user NATALIEMARKIS.
2. 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.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user NATALIEMARKIS.
