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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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yummy over whole wheat couscous Ingredients:
32 oz chicken breast,cubed |
1 tsp olive oil |
2 cup yellow onion, chopped |
2 1/2 cup carrots, chopped |
2 cup celery, sliced |
1 clove garlic, minced |
1 tablespoon minced fresh ginger root |
1/2 teaspoon paprika |
3/4 teaspoon ground cumin |
1/2 teaspoon dried oregano |
1/4 teaspoon ground cayenne pepper |
1/4 teaspoon ground turmeric |
6 cups water (homemade chicken broth) |
31 oz diced tomatoes (no salt added) |
4 cups chickpeas, drained |
4 zucchini, sliced |
4 yellow squash, sliced |
1 tablespoon lemon juice (and zest) |
Directions:
1. Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
2. Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
3. Add chickpeas, squash and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.
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