Moroccan Chicken
Delectable and easy stove top chicken stew made with carrots, onions, tomatoes, raisins and a perfect blend of Moroccan spices.
Servings 4 breasts
Calories 312kcal
Ingredients
- 1 tablespoon paprika
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric
- 1/8 teaspoon ground cayenne
- 2 large chicken breasts cut lengthwise into 4 thinner breasts
- 3 tablespoons canola oil
- 1 medium onion chopped
- 2 large carrots cut in thin rounds or half rounds
- 1/2 cup chicken broth
- 1 14.5 ounce can fire roasted diced tomatoes
- 1/2 cup raisins
- 1 tablespoon lemon juice
Instructions
- In a small bowl stir together the paprika, ginger, cumin, cinnamon, turmeric and cayenne. Sprinkle 1/3 of the mixture evenly over the chicken breasts. Set the rest of the spice mixture aside. Cover the chicken and let rest for 30 minutes.
- Add 1 1/2 tablespoons oil to a heavy skillet over medium heat. Add chicken and brown on both sides. Remove chicken to plate. Add 1 1/2 tablespoons oil to the skillet. Add carrots and onions; cook until the onion starts to become translucent and slightly brown on the edges.
- Reduce heat to low and stir in the remaining spices; cook for 1 minute stirring constantly. Pour in chicken broth and fire roasted tomatoes; simmer for 2-3 minutes. Add raisins, lemon juice, and browned chicken breasts. Cover and simmer for 25-30 minutes turning the chicken over once. If desired garnish with lemon slices and toasted slivered almonds.
Nutrition
Calories: 312kcal | Carbohydrates: 22g | Protein: 26g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 270mg | Potassium: 779mg | Fiber: 4g | Sugar: 3g | Vitamin A: 6026IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg