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 tablespoon gingerroot, minced fresh
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1 teaspoon paprika
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1 teaspoon ground cumin
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1 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 1/2 cups chicken broth
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2 tomatoes, chopped
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1 cup canned chick-peas, drained
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1 zucchini, sliced
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1 1/2 tablespoons lemon juice
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1 lb boneless skinless chicken breast (cubed)
Instructions
- Season chicken with salt.
- 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.
- 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.