"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Moroccan Chicken Recipe

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

Judy Glassel


1-1.5 lb skinless, boneless chicken thighs
2 tbsp. EVVO
1 onion (chopped)
6 cloves garlic (chopped)
3 carrots (sliced) or about 16 baby carrots (cut length wise)
3 stalks celery, sliced
1 tbsp. salt
1 1/2 tsp. ground ginger
1 tsp. paprika
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. ground cayenne pepper
1/2 tsp. ground tumeric
2 c. chicken broth
1 (28 oz.) can crushed tomatoes
2 (15 oz) cans chickpeas, drained
2 zucchini (sliced 1/2 inch thick)
2 yellow squash (sliced 1/2 inch thick)
fresh cilantro (chopped)
fresh lemon

1. Mix all spices in a small bowl
2. Heat EVVO in shallow stock over medium heat. Season chicken with salt and pepper and brown until almost cooked through. Remove chicken from pan and set aside.
3. Saute onion, carrots, and celery in same pan. When tender, stir in garlic and cook for another minute. Then stir in spices; stir fry for about 1 minute.
4. Add broth and tomatoes and stir well. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
5. Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender
6. Serve with fresh lemon juice squeezed over top and chopped cilantro to taste

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