I made this with a friend recently for sort of a tiny dinner party, and everyone really liked it, plus the extras made good leftovers for a day or two. Even better, when I showed up 99% of the chopping was already done, so I pretty much just had to stand and occasionally stir. We made a double batch, so, assuming you don’t, you won’t have to worry quite so much about potentially overflowing your pan!

Ingredients:

• oil, for cooking
• 1 pound skinless, boneless chicken breast, 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
• 1/2 teaspoon dried oregano
• 1/4-1/2 teaspoon ground cayenne pepper (the recipe said 1/4, I doubled and thought it still just a bit warm, not hot)
• 1/4 teaspoon ground tumeric
• 1 1/2 cups chicken broth
• 1 cup crushed tomatoes
• 1 cup canned chickpeas, drained
• 1 zucchini, sliced
• 1 tablespoon lemon juice
• prepared rice or couscous for serving

Heat a small amount of oil in a large saucepan over medium heat. Season the chicken with the salt and cook in the heated pan until almost cooked through, then remove from the pan and set aside.

In the same pan, heat a bit more oil, then add the onion, garlic, carrots, and celery.

Cook, stirring occasionally, until tender, then add the ginger, paprika, cumin, oregano, cayenne, and tumeric. Cook about 1 minute, stirring frequently, then add the broth and tomatoes and stir to combine. Add the chicken back, reduce the heat, and simmer the mixture for 10 minutes.

Add the chickpeas and zucchini to the mixture, bring back to a simmer, then cover and cook for 15 minutes, or until the zucchini is tender. Stir in the lemon juice and serve. (We, uh, forgot the lemon juice, and it was still good? Oops!!)

Moroccan Chicken

From AllRecipes.

• oil, for cooking
• 1 pound skinless, boneless chicken breast, 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
• 1/2 teaspoon dried oregano
• 1/4-1/2 teaspoon ground cayenne pepper
• 1/4 teaspoon ground tumeric
• 1 1/2 cups chicken broth
• 1 cup crushed tomatoes
• 1 cup canned chickpeas, drained
• 1 zucchini, sliced
• 1 tablespoon lemon juice
• prepared rice or couscous for serving

Heat a small amount of oil in a large saucepan over medium heat. Season the chicken with the salt and cook in the heated pan until almost cooked through, then remove from the pan and set aside.

In the same pan, heat a bit more oil, then add the onion, garlic, carrots, and celery. Cook, stirring occasionally, until tender, then add the ginger, paprika, cumin, oregano, cayenne, and tumeric. Cook about 1 minute, stirring frequently, then add the broth and tomatoes and stir to combine. Add the chicken back, reduce the heat, and simmer the mixture for 10 minutes.

Add the chickpeas and zucchini to the mixture, bring back to a simmer, then cover and cook for 15 minutes, or until the zucchini is tender. Stir in the lemon juice and serve.