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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Moroccan Chicken with Vegetables Recipe

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This recipe for Moroccan Chicken with Vegetables 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:  
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:
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. 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. 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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