Chicken Cacciatore With a Moroccan Twist |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I threw this recipe together and was so happy with it that I wanted to share! I used a package of a whole chicken that was sectioned into its parts. The flavors come together very well if you keep the skin on the chicken, but you could definitely prepare this with 4 six ounce boneless-skinless chicken breasts. Ingredients:
1 tablespoon olive oil |
1/2 cup bell pepper, chopped |
1/2 cup onion, chopped |
1 stalk celery, chopped |
3 garlic cloves, minced |
1/2 cup mushroom, chopped |
1 (29 ounce) can diced tomatoes |
1 teaspoon ground cumin |
1/2 teaspoon ginger |
1/2 teaspoon ground coriander |
1/2 teaspoon paprika |
1/8 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
1 tablespoon lemon juice |
2 chicken thighs |
2 chicken drumsticks |
2 chicken breasts |
Directions:
1. Heat olive oil in a large saucepan over medium heat.
2. Add pepper, onion, celery, and garlic; saute, stirring occasionally, for 5-10 minutes, or until vegetables soften.
3. Add mushrooms. Cook 1 minute.
4. Add tomatoes, spices, and lemon juice; simmer for 15 minutes, stirring occasionally.
5. Add chicken; cover and cook for 45 minutes over low heat, or until chicken is no longer pink.
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