A great Moroccan style dish with chicken, chickpeas, vegetables and spices. Serve with flat bread for sopping up the juices.
Something else. This is an interesting version of this recipe. I don't add zucchini, garlic or lemon juice. I may experiment with those to add to my version. I do love the Morrocan Chicken I make. I have a few variations. Usually I am fine with just 2-3 chicken breast fillets sauteed in 3 Tbsp olive oil. I also add one capsicum to the dish with more carrots and celery. I think the more vegetables the better. I also use less salt; like 1 tsp. I don't use chicken stock, but would like to next time. And finally, I add walnuts and raisins. These ingredients really enhance the flavour and texture of this dish. Overall, this has become one of my favourite dishes to make because it is really easy and delicious. Serve with couscous simmered in chicken stock and little olive oil. - 29 Sep 2008
Made this for dinner tonight. Absolutely love the mix of spices and vegetables. Next time I make this I'm going to make it without the chicken so I have another vegetarian dish. - 17 Nov 2010
Used different ingredients. This was so tasty! We used red kidney beans once, and liked that combination even better than the chickpeas. Will definitely be making this again. - 29 Sep 2008