Moroccan Chicken

Moroccan Chicken 

Ingredients:

• Boneless chicken cubed ½ kg
• Salt 2 tsp
• Chopped onion 1
• Chopped garlic 2 cloves
• Carrots (sliced) 2
• Celery (sliced) 2 stalks
• Minced ginger 1 tbsp
• Paprika 1/2 tsp
• Ground cumin 3/4 tsp
• Oregano 1/2 tsp
• Red chilli crushed 1/4 tsp
• Turmeric 1/4 tsp
• Chicken stock 1-1/2 cups
• Pureed tomatoes 1 cup
• Chickpeas (boiled) 1 cup
• Zucchini (sliced) 1
• Lemon juice 1 tbsp

Method:

• Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside. Sauté onion, garlic, carrots, and celery in the same pan. When tender, stir in ginger, paprika, cumin, oregano, crushed red chillies and turmeric; stir-fry for about 1 minute, then mix in stock 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 and cook until zucchini is cooked through and tender. Stir in lemon juice and serve.