Moroccan Chicken

The essence of Moroccan food is a communal style of eating, with many dishes shared by the family. Serve this on one big bowl or plate with couscous or rice on another and let everyone serve themselves.

You can include chickpeas or carrots into this dish as well if you like.

This recipe is low fat, low sodium, low sugar, and a good source of protein.

Ingredients

• 2 chicken breast, skin removed, cut into large chunks
• 3 cloves garlic
• ¼ tsp chilli crushed
• 1 tsp each Cinnamon/Turmeric/Cumin/Paprika
• 1 tsp crushed ginger
• Zest of 1 lemon
• 2 tbp olive oil
• Juice of 1 orange (1 cup)
• Handful of fresh mint leaves chopped
• 1 onion sliced
• 2 cups chicken stock (heated)
• ¼ cup diced dried apricots
• 1 cup diced pumpkin
• 1 red capsicum sliced
• 1 zucchini sliced

Method

1. Cut your pumpkin into bite size chunks, spray with a little cooking spray and bake in oven 200C (400F) for 20-25 mins until cooked. 
2. In a large pan or wok, heat 1 tbp olive oil and stir fry the onion until cooked.  Add capsicum and stir fry for a further 3 minutes, remove from pan and set aside.
3. Heat remaining olive oil 1tbls, and now add your spices, Cinnamon/Turmeric/Cumin/Paprika and chilli. Cook these for 30 secs then add chicken, stir fry for 3-4 minutes.  Add garlic, ginger.  Stir for 2 minutes.
4. Now add the cooked onion/capsicum back to the pan and stirring.  Add the orange juice and zucchini, stirring, then your heated stock and turn down to a simmer.
5. Simmer for 5-10 minutes, adding lemon rind, mint, apricots, and pumpkin and gently simmer on low heat until chicken has cooked.
6. Serve immediately on a bed of couscous, pasta or rice.