Moroccan Chicken Recipe
Take a break from the usual meal rotation list and give this mellow, spicy Moroccan chicken a try. Chicken infuses all the wonderful spices to become the delicious alternative to your dinner routines. This recipe cubed the chicken to let it absorb the juices; but you can skip it and instead can use chicken as it is. It allows you to take the liberty to increase/decrease ingredients quantities and would take only 35 minutes to prepare but has the ability to impress the guests. Give it a try instead of puzzling over what to serve at special dinners.
Preparation time: 15 minutes
Cooking time: 20 minutes
3 skinless boneless chicken breasts
Salt to taste
½ teaspoon lemon zest (optional)
3 tablespoons olive oil
1 medium sized onion (chopped)
½ teaspoon cayenne pepper
½ teaspoon ground cumin
2 medium sized garlic cloves (minced)
½ teaspoon paprika
1 tablespoon fresh parsley leaves (chopped, optional)
½ teaspoon grated ginger
1 cup chicken stock (homemade, less sodium is preferred)
¼ teaspoon turmeric
2 medium sized tomatoes (chopped)
Rinse the chicken under running water; dry off excess with paper towels. Cut each breast into 1 inch chunks. Season it with salt and ½ teaspoon pepper.
Heat half amount of olive oil in a non-sticky skillet over medium-high flame; put chicken pieces in the hot oil as a single layer and sauté for 4 minutes until light brown color.
If the skillet is not large enough to hold all pieces at once work in batches. Transfer browned chicken to a plate; set aside. Follow the procedure for remaining batches.
Add chopped onions, minced garlic, ½ teaspoon grated ginger, ¼ teaspoon turmeric and ½ teaspoon cayenne pepper with remaining olive oil to the same skillet; sauté for 3-4 minutes until onion becomes fragrant.
Then add 1 cup chicken broth with ½ teaspoon of cumin, ½ teaspoon paprika to the onions; bring to a boil; scrap the brown bits from the bottom of the skillet with a wooden spatula. now add chopped tomatoes; stir once and cook for 2 minutes until tomato softens.
Taste it; and add necessary seasonings if it needed. Reduce heat to low; return seared chicken back to the skillet; cook for 10-12 minutes uncovered until chicken cooks completely and sauce thickens slightly.
Off the heat; transfer to a serving bowl; garnish with thinly sliced fresh parsley leaves and lime zest; Serve hot over couscous, accompanied by a bowl of nice green salad.
Notes & Tips:
Any part of the chicken can be used for this recipe.
Cooking time varies according to the thickness of the chicken.
Add as many spices as you like to give it a kick.
For veg version replace chicken with Quorn cutlets.