This is a recipe that I started back in college. My roommates and I decided to try cooking foods from different countries around the world. We had a large map hanging on the wall and we’d mark the countries we cooked something from. This recipe has a bit of Moroccan flair. I love the blend of spices and vegetables. If you are looking for a meatless meal it is easily customizable to that too.
This recipe has been perfected and refined since my college years with the help of my husband. True to Morocco we serve it with golden couscous instead of rice, but both are great. This blend of foreign spices is a definite pleaser. I know the list of ingredients looks long, but it is easy to make. Its unique and fun to eat. If you are looking for something new to try, I would encourage this. It also makes a lot of food so serve it with friends or save it for leftovers. You won’t be disappointed. Check the blog tomorrow for the recipe on how to prepare the couscous.
Yield: 8 servings
Time: 30 minutes
- 2 chicken breasts, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 c carrots, chopped
- 1 zucchini, cut into ½” pieces
- 1 c celery, chopped
- 1 Tlb fresh ginger root, peeled & minced
- ½ tsp paprika
- ¾ tsp cumin
- ½ tsp oregano
- ¼ tsp ground turmeric
- salt and pepper to taste
- 1 15oz can chicken broth
- 1 c crushed tomatoes
- couscous or rice, prepared (*note: couscous is generally not gluten free)
- Step 1
Brown chicken in a large saute pan or wok. Season with salt and pepper. Add onion, carrots, zucchini, and celery. When tender add ginger, garlic, paprika, cumin, oregano, and turmeric. Cook for about 1 minute.
- Step 2
Add chicken broth and crushed tomatoes. Allow it to simmer 10-15 minutes while you prepare the couscous. You can also serve with rice and it still turns out a great dish!
check here to see how to make couscous