Best Moroccan Chicken Stir Fry Recipes

MOROCCAN CHICKEN STIR FRY

Moroccan Chicken Stir Fry image

I adapted this from a recipe I found at "Favorite Brand Name Recipes." You can serve it over rice, with noodles, couscous, or even in a tortilla.

Provided by yogiclarebear

Categories Chicken Breast

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

12 ounces boneless skinless chicken breasts, cut into 1 inch pieces
5 ounces butternut squash, peeled and cut into 1 inch pieces
1 medium onion, diced (2-3 oz)
1 medium zucchini, cut lengthwise and then sliced
1/8 cup raisins (20g)
3/4 cup fat-free low-sodium chicken broth
4 garlic cloves, minced (2 tsp minced garlic)
1 teaspoon ground ginger
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon cilantro
1/4 teaspoon salt
nonstick cooking spray

Steps:

Spray skillet with non-stick cooking spray.
Sauté onion and garlic over high heat until browned.
Add chicken; cook one minute without stirring. Turn and cook two or three minutes more.
Add the spices and stir for one minute.
Stir in squash, chicken broth, and raisins and bring to a boil. Reduce heat to low and cover. Simmer for 15 minutes, until squash is just tender-- not mushy.
Add in zucchini and simmer, uncovered for 5 minutes.

Nutrition Facts : Calories 321.8, Fat 5.6, SaturatedFat 1.3, Cholesterol 108.9, Sodium 531.2, Carbohydrate 28.2, Fiber 4.3, Sugar 11.9, Protein 41.3

MOROCCAN CHICKEN STIR-FRY

Moroccan Chicken Stir-Fry image

A healthy, delicious and spicy chicken dish.

Provided by @MakeItYours

Number Of Ingredients 18

Ingredients

2 chicken breasts, chopped
1 tablespoon olive oil
1 onion, finely chopped
1 cup fresh green beans, roughly chopped
2 teaspoons minced garlic
3 teaspoons minced ginger
1 teaspoon paprika
2 teaspoons ground cumin
½ teaspoon cayenne pepper
1 teaspoon turmeric
1 tablespoon dried oregano
1 teaspoon grated lemon rind
1 x 400 g tin chopped tomatoes
250 mL chicken stock
1 x 400 g tin chickpeas
Couscous
15 dried apricots, approximately, finely chopped
1 lemon, quartered

Steps:

Heat oil in saucepan and brown chicken, remove from pan.
Add to the pan the onion, beans, garlic, ginger, paprika, lemon rind, cumin, turmeric, cayenne pepper and oregano, and stir-fry for 1 minute.
Return chicken to pan, add tomatoes and chicken stock, simmer for 15 minutes.
Add drained chickpeas, simmer for further 5 minutes.
Prepare couscous as per instructions, and stir through apricots.
Serve chicken with couscous and a lemon quarter.

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