Go Back
Print

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

  1. Heat oil in Dutch oven or large/deep skillet over medium heat and brown chicken.

  2. Move chicken aside and add vegetables (onion, zucchini and bell peppers). Add more olive oil if necessary.

  3. 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.

  4. Remove lid and simmer another 10 minutes until chicken is done, vegetables are tender and sauce has reduced a bit.