Moroccan Chicken: Difference between revisions
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http://allrecipes.com/recipe/moroccan-chicken/ | http://allrecipes.com/recipe/moroccan-chicken/ | ||
Throw these into a big soup pot and simmer | Throw these into a big soup pot and simmer: | ||
* 2-4 carrots, chopped | * 2-4 carrots, chopped | ||
* 2 stalks celery, chopped | * 2 stalks celery, chopped | ||
Line 14: | Line 14: | ||
* 1 zucchini, sliced | * 1 zucchini, sliced | ||
* 1 tablespoon lemon juice | * 1 tablespoon lemon juice | ||
* water | |||
Chop | Chop |
Revision as of 17:18, 25 June 2012
http://allrecipes.com/recipe/moroccan-chicken/
Throw these into a big soup pot and simmer:
- 2-4 carrots, chopped
- 2 stalks celery, chopped
- 1 1/2 tablespoons chicken Better-than-bouillon
- 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 cup crushed tomatoes
- 1 cup canned chickpeas, drained
- 1 zucchini, sliced
- 1 tablespoon lemon juice
- water
Chop
- one onion, finely chopped
- 2-4 cloves garlic, finely chopped
- 1 tablespoon minced fresh ginger root
- olive oil
Fry in olive oil in large skillet, then add
- chicken breast, one pound cubed
Brown chicken, then dump everything into simmering soup.
Serve with couscous, cooked wheat berries, or rice.