Savory Moroccan Chicken

Savory Moroccan Chicken

1 pound skinless, boneless chicken breast trimmed of fat and cubed

Sea salt to taste

1 onion, chopped

2 cloves garlic, chopped

2 carrots, sliced

2 stalks celery, sliced

1 tablespoon minced fresh ginger root

1/2 teaspoon paprika

3/4 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon ground cayenne pepper

1/4 teaspoon ground turmeric

1 1/2 cups chicken broth

1 cup crushed tomatoes

1 cup chickpeas, optional (frozen or if using canned look for low sodium variety)

1 zucchini, sliced

1 tablespoon lemon juice

Season chicken with salt and brown in a large non-stick saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.

Sauté 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.