Moroccan Chicken is a delicious low sodium main dish containing chicken and lots of vegetables.
Adapted from https://www.allrecipes.com/recipe/18182/moroccan-chicken/
Moroccan Chicken
Ingredients
- 1½ Tbsp olive oil, divided
- 1 pound skinless, boneless chicken breast meat - cut into bite-sized pieces
- Mrs Dash Chicken Grilling Seasoning blend
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 Tbsp minced fresh ginger root OR ½ Tbsp canned (squeeze) ginger
- ½ tsp paprika
- ¼ tsp ground cumin
- ½ tsp dried oregano
- 1/16 tsp ground cayenne pepper
- ¼ tsp ground turmeric
- 1½ cups no sodium chicken broth
- 1 can (15 oz) no-salt-added diced tomatoes
- 1½ cup no sodium chickpeas/garbanzo beans) (this is either a drained 15 oz can of no salt chickpeas/garbanzo beans, OR 1½ cup of pre-cooked no-salt chickpeas, drained
- 1 zucchini, sliced
- 1 Tbsp lemon juice
Instructions
- Heat 1 Tbsp of the olive oil in a arge saucepan over medium heat. Place chicken pieces in the saucepan, sprinkle well with Mrs Dash, and saute until almost cooked through, turning at least once to cook all sides. Remove chicken (and any broth) from the pan and set aside.
- Add the remaining ½ Tbsp olive oil to the pan. Then add the onion, garlic, carrots, and celery. Salute until tender. Then 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, bring to a boil, reduce heat to low, and simmer uncovered for about 10 minutes.
- Add chickpeas and zucchini to pan and bring to a simmer. Cover the pan and cook for 15 - 20 minutes, or until zucchini is cooked through and tender. Stir in the lemon juice and serve.
