Ingredients
| 1 1/2 |
lb chicken breast |
| 2 |
teaspoons salt |
| 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 1/2 |
cup tomatoes, crushed |
| 1 1/2 |
cup chickpeas, drained |
| 1 |
zucchini, sliced |
| 1 |
tablespoon lemon juice |
Directions
- Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
- Saute 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.
Categories
Main Dish
|
