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Moroccan Chicken with Vegetables Recipe

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This recipe for Moroccan Chicken with Vegetables, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joanna Chester
Added: Tuesday, January 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless, skinless chicken breast halves (the same weight of chicken tenders may be used)
1/2 tsp. salt
2 T. salad oil
3 medium carrots, thinly sliced
1 small onion, thinly sliced
1 small garlic clove, minced
1 can (8 oz.) whole tomatoes and juice
1 c. frozen green peas
1/4 c. raisins (dark or white)
1/4 tsp. ground cinnamon
1/8 tsp. black pepper

Directions:
Directions:
1. Sprinkle chicken with salt. Heat oil in large skillet over medium-high heat. Add chicken; cook for 5 minutes, or until lightly browned on both sides. Remove chicken to a platter.
2. To drippings in skillet, add carrots, onion, and garlic; saute for 5 minutes, stirring occasionally. Stir in remaining ingredients (include tomato juice), breaking up tomatoes with a spoon. Bring to a boil; taste sauce and add more salt if necessary.
3. Return chicken to skillet, topping with sauce. Reduce heat to low; cover and simmer for 10 minutes, or until chicken is cooked through.
Serve over toasted couscous or rice

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
approx. 29 minutes

 

 

 

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