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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Spicy Moroccan Chicken Recipe

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This recipe for Spicy Moroccan Chicken is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsps each cinnamon,cumin, coriander
1/2 tsp cayenne pepper or to taste
salt to taste
1 1/2 lbsss boneless, skinless chicken breasts cut into bite-sized pieces
2 tbps olive oil
1 medium yellow onion, chopped
1 tsp grated ginger roots
3 garlic cloves, crushed
1 cup fat-free, low-sodium chicken broth
2 cups canned, chopped no-salted-added tomatoes
2cups canned chick peas, rinsed
1/4 cup kalamata pitted olives, halved
1/2 cup raisins
2 tbsp honey
1 bay leaf
1 tbsp cinnamon
1/2 lemon, seeded,cut into 4 wedges
Directions:
Directions:
In a shallow bowl combine 2 tsps. cinnamon, cumin and coriander, plus cayenne pepper and salt. Dredge chicken in spices.

In a large skillet, heat oil over medium heat. Add chicken; saute until browned, turning once. Remove chicken. Add onion to skillet; saute 3 minutes. Add garlic, ginger and broth; saute 5 minutes. Add all remaining ingredients and the chicken. Cover and simmer 30 minutes. Serve in bowls, with whole-wheat pitas, or with rice.
Number Of Servings:
Number Of Servings:
6

 

 

 

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