June 3, 2015
A great and heart-healthy Moroccan dinner with chicken, chickpeas, vegetables and spices.
1Season chicken with salt and brown it in a large skillet over medium heat until almost cooked. Remove chicken from pan and set aside.
2Sauté onion, carrots, garlic and celery in the same pan. When they are tender, add the ginger, cumin, paprika, oregano, turmeric and cayenne pepper. Cook for just 1 minute and add the broth and tomatoes.
3Return chicken to the pan and reduce heat to low. Simmer for about 10 minutes. Add chickpeas and zucchini and simmer yet again.
4Cover the pan and cook for 15 minutes until the zucchini is tender. Add the lime juice and serve.