This Moroccan-style dish of chicken and vegetables cooked in a fragrant broth is a delicious, healthy one-pot meal that’s sure to please the whole family. Serve it with couscous or your favorite grain.
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 2 teaspoons grated fresh ginger
- 1/2 teaspoon ground turmeric
- Salt and pepper to taste
- 3 chicken breasts, cut into bite-sized pieces
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup chicken stock or water
- 2 carrots, diced
- 1 red bell pepper, diced
< li > 1 zucchini, diced li > < li > 1/4 cup chopped fresh parsley li > < li > 1/4 cup chopped fresh cilantro li > ul > < p > Heat the oil in a large heavy-bottomed pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the spices and mix well. Add the chicken pieces and cook until lightly browned, about 5 minutes. Add the tomatoes, stock or water, carrots, bell pepper, and zucchini. Bring to a simmer and cook covered for 20 minutes until the vegetables are tender and the chicken is cooked through.
Stir in the parsley and cilantro. Taste and adjust seasoning if necessary. Serve hot with couscous or your favorite grain.