Best Moroccan Chicken And Veggie Skillet Recipes

MOROCCAN CHICKEN AND VEGGIE SKILLET

Moroccan Chicken and Veggie Skillet image

Quick cooking chicken stew, wonderfully fragrant with Moroccan spices. Serve over couscous for an authentic meal. from Heart Healthy Cooking by Becel

Provided by Derf2440

Categories Stew

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 teaspoon fennel seed (optional)
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
2 teaspoons vegetable oil (Becel)
2 boneless skinless chicken breasts, cut in 1 inch cubes
1 medium onion, chopped
2 garlic cloves, smashed
3/4 cup reduced-sodium chicken broth
1 medium zucchini, sliced
2 -3 medium carrots, julienned
1/4 cup raisins
1/4 teaspoon salt
2 teaspoons cornstarch
chopped fresh coriander (to garnish)

Steps:

Place fennel seeds (if using) on a cutting board and break them by cutting once or twice with a large, heavy knife.
Or if you have a mortar and pestle, give them a couple of grinds to lightly crush and release the aroma.
In a small bowl, mix crushed fennel seeds, cumin, cinnamon and cayenne; set aside.
In a large nonstick frypan, heat oil over medium high heat.
Brown chicken with onion and garlic about 5 minutes.
Stir in fennel mixture and sauté 1 minute.
Add broth, zucchini, carrots, raisins and salt; bring to a boil.
Cover and simmer over low heat stirring once, 5 minutes or until veggies are tender.
Dissolve cornstarch in 1 tablespoon water, stir cornstarch mixture into pan and cook until thickened.
Serve over prepared couscous or rice and garnish with chopped coriander.

Nutrition Facts : Calories 161, Fat 3.6, SaturatedFat 0.6, Cholesterol 34.2, Sodium 226.3, Carbohydrate 17.2, Fiber 2.3, Sugar 8.9, Protein 16.1

MOROCCAN SKILLET CHICKEN

Moroccan Skillet Chicken image

Treat your family to an easy Moroccan dinner with this flavorful chicken - ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon olive or vegetable oil
4 boneless skinless chicken breasts
1/2 teaspoon salt
1 can (14.5 ounces) diced tomatoes, drained
1 can (2 1/4 ounces) sliced ripe olives, drained
3 small zucchini, cut into 1/2-inch slices (2 cups)
1 medium yellow bell pepper, sliced
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon grated lemon peel

Steps:

In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt; add to skillet. Cook about 5 minutes, turning once, until brown.
In medium bowl, mix remaining ingredients except lemon peel; pour over chicken in skillet. Heat to boiling. Reduce heat; cover and simmer 15 to 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with lemon peel.

Nutrition Facts : Calories 250, Carbohydrate 10 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 3 g, Protein 32 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 5 g, TransFat 0 g

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