Ingredients
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2 teaspoons salt
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1 onion, chopped
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4 garlic cloves, chopped
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2 carrots, sliced
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2 stalks celery, sliced
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1/4 cup raisins
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3/4 teaspoon paprika
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1 teaspoon ground cumin
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1/2 teaspoon dried oregano
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1/2 teaspoon ground cayenne pepper
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1/2 teaspoon ground turmeric
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1/2 teaspoon cinnamon
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1 1/2 teaspoons curry powder
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salt and pepper
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1 1/2 cups chicken broth
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1 cup crushed tomatoes
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1 cup canned chick-peas, drained
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1 zucchini, sliced
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1 tablespoon lemon juice
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1 tablespoon minced fresh gingerroot
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1 lb chicken breast, cubed
Instructions
- 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, cinnamon, curry powder and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes; taste for salt and pepper and season to taste.
- Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
- Add chickpeas, raisins if using 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.