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My review
Moroccan Chicken
Sarah and Annette
"Spices, spices, spices! This recipe is thick with 'em, and your taste buds will be thick with pleasure from Moroccan Chicken. This exotic tasting dish is a definite crowd pleaser!"
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Ingredients
45 m servings 286Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
- Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
- 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. Stir in lemon juice and serve.
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Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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Reviews
Read all reviews 254348 Ratings
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Most helpful positive review
4/23/2006
I gave this 5 stars, but only after making drastic changes. Just looking at the recipe it is apparent that the recommended amount of spices wouldn't be enough. I either doubled or tripled all th...
Most helpful critical review
4/30/2003
I enjoyed it but it was a little to soupy.
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4/23/2006
I gave this 5 stars, but only after making drastic changes. Just looking at the recipe it is apparent that the recommended amount of spices wouldn't be enough. I either doubled or tripled all th...
9/10/2002
This is an interesting version of this recipe. I don't add zucchini, garlic or lemon juice. I may experiment with those to add to my version. I do love the Morrocan Chicken I make. I have a ...
8/7/2002
I've made this dish at least 15 times now. It's amazing! Anyone who's ever tried it asks for the recipe. Recently I hosted a dinner party and served this dish. Everyone at the party now has the ...
2/20/2003
I didn't exactly follow the recipe to a T. I used a whole bunch more vegetables than amounts given. Also, I used instead, one can chicken broth, the liquid from the can of chickpeas and a can ...
9/13/2009
So good that I've been asked by a few people for the recipe! I had to omit the onions and garlic as I had guests who couldn't eat either, and in spite of that everyone really enjoyed it! I serve...
4/24/2003
I try recipes from this website all the time, has got to be one of my favorites. The spices were wonderful, and adding the tomato flavor and chick peas was a nice twist. I marinated the chicke...
2/15/2003
This was so tasty! We used red kidney beans once, and liked that combination even better than the chickpeas. Will definitely be making this again.
11/20/2001
I honestly didn't think I was going to like this because I'm not a huge fan of zucchini and chickpeas but it was delicious. Needed some salt and pepper when done but otherwise, was very good. ...
4/25/2003
This was 3 thumbs up!!! I made it even a tad spicier by adding Tabasco sauce.I would recommend reducing the chicken broth by 1/2. I doubled the recipie and used the same amount of broth and it w...