Moroccan Chicken

Makes 4 servings.

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

Season chicken with salt and brown in a large saucepan
over medium heat until almost cooked through. Remove
chicken from pan and set aside.
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.
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

I didn't exactly follow the recipe to a T. I used a whole bunch more
vegetables than amounts given. Also, I used instead, one can chicken
broth, the liquid from the can of chickpeas and a can of diced tomatoes,
undrained. This is probably why it was so soupy, but luckily I just
drained it and labeled the excess liquid Moroccan Tomato Soup. (That was
yummy too.) I didn't have zucchini available, so I just omitted it. I also
am in the habit of marinating the chicken ahead of time, like my mom
taught me, with salt, cayenne pepper, and cooking sherry (just enough to
wet it) and letting it sit for an hour in the fridge. I think next time I
will marinate with white vinegar instead to give it a sour twist. Also
used the juice of a whole lemon. It was a little spicier than I had
expected because I used cayenne to marinate on top of the 1/4 tsp cayenne
in the recipe, but we like it hot here. It got a great review from my
family and I am sure to make it again.
We used red kidney beans once, and liked that combination even better than
the chickpeas.
I have a few variations. Usually I am fine with just 2-3 chicken breast
filets sauteed in 3 Tbsp olive oil. I also add one bell pepper to the dish
with more carrots and celery. I think the more vegetables the better. I
also use less salt; like 1 tsp. As far as the spices, I just use about 3
Tbsp curry powder from Spice Island; they do the work for you. It has
cumin, coriander, fenugreek, ginger, turmeric, dill seed, black pepper,
red pepper, mace, cardamon, and cloves. I add the addt'l 1/4 tsp cayenne
pepper to the curry powder. I don't use chicken broth, but would like to
next time. I use 1 can tomato sauce and 1/2 cup red wine. Served it over
brown rice. delish!
Serve with couscous, it's great.


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