Easiest Moroccan Chicken Stew

Easiest Moroccan Chicken Stew


1 person made this

Chicken breast is seared and simmered with tomatoes, zucchini and a blend of Moroccan spices. Such a good combination. Serve with couscous.

Cathie Victoria, Australia

Serves: 4 

  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 500g boneless, skinless chicken breast, cubed
  • 1 teaspoon cumin
  • 1 teaspoon ground cardamom
  • pinch cinnamon
  • 1 (400g) tin diced tomatoes
  • 1 zucchini, diced
  • salt and pepper, to taste

Preparation:10min  ›  Cook:12min  ›  Ready in:22min 

  1. Heat the oil in a frypan and add the garlic. Cook one minute. Add chicken and fry until browned on all sides, about 5 minutes.
  2. Add the spices and cook another minute until fragrant. Add tomatoes and zucchini and bring to a simmer.
  3. Lower the heat, cover the frypan and simmer another 5 minutes until chicken is cooked through. Season with salt and pepper.

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