02/26/2007

Recipe of the Week

Moroccan Chicken

Today's recipe comes from David Chrobak of Northport.

"This is a recipe I got when I lived in St. Thomas, Virgin Islands,” he writes. "It was given to me by a native woman whose family had passed it down.”

Chrobak now operates the Old Mill Pond Inn Bed and Breakfast in Northport, and also does some catering. He said this is "a great spicy winter dish that goes well over rice.”

Moroccan Chicken

• 1 lb. skinless boneless chicken breasts, cubed
• 2 T. oil
• 2 t. salt
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 ribs celery, sliced
• 1 t. minced fresh ginger root
• 1/2 t. paprika
• 3/4 t. ground cumin
• 1/2 t. dried oregano
• 1/4 t. cayenne pepper
• 1/4 t. ground turmeric
• 1&1/2 c. chicken broth
• 1 c. crushed tomatoes
• 1 c. chickpeas
• 1 medium zucchini, sliced
• 1 T. lemon juice

Season chicken with salt and brown in oil. Remove chicken from pan. Saute onion, celery and carrots. When tender, stir in all the spices. Stir fry one minute, then add broth and tomatoes. Add chicken, bring to a boil. Simmer 10 minutes. Add chickpeas and zucchini. Cook an additional 15 minutes. Add lemon juice and serve over rice.

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