Easiest Moroccan Chicken Stew

    22 minutes

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


    Victoria, Australia
    1 person made this

    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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