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Moroccan Chicken

1 Tbsp olive oil
1 onion, sliced
4 garlic cloves, minced
1  Tbsp grated ginger
1 Tbsp paprika
1 tsp turmeric
1 tsp cumin
1/2 tsp coriander
1/2 tsp cinnamon
1/4 tsp cayenne
One 15 ounce can garbanzo beans, drained
1/2 cup canned diced tomatoes in their juice
1 tsp salt
1 lemon, sliced thinly plus 2 Tbsp lemon juice
2 carrots, sliced
2 cups green beans, frozen or fresh
1 lb of chicken (breasts, thighs or drumsticks)
1/2 cup fresh mint or cilantro, roughly chopped

**If you’re using dark meat,  add the chicken with the onion. If you’re using only white meat, add after you add the tomatoes.

Saute onion, garlic and ginger in 1 Tbsp olive oil until lightly browned. Add the next six ingredients (all spices) and the remaining 1 Tbsp of olive oil. Add garbanzos, tomatoes, salt and 2 cups water. Bring to a boil, then turn heat down to a simmer. Add lemon slices.

Simmer 25 minutes. Add carrots and green beans and simmer until just cooked. Add lemon juice and fresh herbs. Serve over rice or cous cous.

Tips:

  • Don’t be overwhelmed by the number of ingredients. If you don’t currently have all the spices you need, they are worth having in your kitchen.
  • If possible, buy spices whole and grind in a coffee maker right before using.
  • If you own a microplane zester, use it to grate the ginger
  • Even though this recipe is called “Moroccan Chicken” it can also be made without the chicken.

© Moroccan Chicken recipe by Jennifer Meier & The Busy Girls’ Cookbook,

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