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Moroccan Chicken with Vegetables Recipe

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This recipe for Moroccan Chicken with Vegetables, by , is from The Ultimate Donovan Family 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!

Contributor:  
Contributor:  
Joanna Chester

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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