Chicken is the most-consumed meat in the United States, having overtaken beef in 2010. At least one reason for this is its versatility. The flavor options are limitless. With boneless chicken breasts on hand you can have dinner on the table in no time. And with a few simple spices you can elevate dinner from ho-hum to exotic with this recipe for Moroccan Chicken and Vegetables.
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Moroccan Chicken and Vegetables
It’s all too easy to get into a rut with weeknight dinners. Most families have a few favorites that get repeated often. But it’s good to change things up now and then. One of my favorite ways to do that is to experiment with ethnic dishes. Oftentimes these recipes are inexpensive (as long as you have the spices on hand) and can easily be adapted for vegetarians.
Moroccan Chicken and Vegetables is a perfect example. One or two large chicken breasts can easily serve four adults with this recipe. But you can adjust the meat to vegetable ratio to suit your own family. You can even make it without chicken at all. The flavorful spices make this a delicious dish, with or without meat.
I like to serve it over rice (white or brown) but you could also serve it over quinoa or couscous. And if you are eating lower carb it’s good without an additional starch, too.
Moroccan Chicken and Vegetables
Ingredients
- 3-4 tbsp. olive oil
- 1-2 boneless skinless chicken breasts, cut in bite-size pieces
- 1 med. onion, thinly sliced
- 2 cloves garlic, minced
- 1 zucchini, cut in bite-size chunks
- 2 bell peppers (1 green, 1 red or yellow), cut up
- 3/4 cup chicken broth
- 1/2 tsp. ground cinnamon
- 1/2 tsp. paprika
- 1/2 tsp. ground cumin
- 1 tsp. ground ginger
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 1 tsp. salt
- 1-2 tsp. sugar
- 1 tbsp. tomato paste
Instructions
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Heat oil in Dutch oven or large/deep skillet over medium heat and brown chicken.
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Move chicken aside and add vegetables (onion, zucchini and bell peppers). Add more olive oil if necessary.
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Combine broth, spices, garlic, sugar and tomato paste, whisk together well and pour over chicken and vegetables. Cover and reduce heat to low. Simmer 20 minutes.
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Remove lid and simmer another 10 minutes until chicken is done, vegetables are tender and sauce has reduced a bit.
Spoon chicken and vegetables over rice. If desired, top with a dollop of plain yogurt, a few raisins and/or a spoonful of chutney. Serve with toasted naan bread.
Please excuse the poor photo. It tastes MUCH better than it looks!
For vegetarians, swap out vegetable broth for the chicken broth and add more vegetables. You can just increase the quantities or add additional veggies such as yellow squash, broccoli, carrots or potatoes. If you want a protein addition you can use extra firm tofu cut in chunks or your preferred vegan meat substitute. Its a very versatile dish and delicious with or without chicken.
You may also enjoy…
Moroccan Chicken ~Instant Pot or Slow Cooker
Sweet and Spicy Shrimp Over Cheese Grits
This recipe is linked up at Miz Helen’s:
I actually made something similar to this not too long ago. It’s a great quick dinner option, especially when you’re making it without the chicken, and if you serve it over couscous (which you can just add some hot water to and leave for a couple of minutes, and it’s done).
I really need to make this more often, especially as fresh summer vegetables are coming in. I should try couscous next time. I usually do rice.