Published on October 6th, 2015 | by Chef's Corner


Congratulations to our September Winner!

We’re very pleased to announce our latest winner Tina Willard, and her recipe for Moroccan Chicken.

Make sure you send in your best recipe to recipes@magazinediscountcenter.com and you could win a $200 Restaurant.com gift card just like Tina, along with a featured post right here on The Reader’s Edge.  Now let’s get to the good stuff.

1 pound skinless, boneless chicken
2 teaspoons salt
1 onion, chopped
4 cloves garlic, chopped
2 carrots, sliced
2 tablespoon minced fresh ginger root
1 teaspoon paprika
1 1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground turmeric
3 cups chicken broth
1 cup crushed tomatoes
1 cup canned chickpeas, drained
1 zucchini, sliced
2 tablespoons lemon juice


1. Season your 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 the same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper, and turmeric; stir fry for about one minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.

3. Add chickpeas 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.

**You can also cook this recipe in the crock pot on low for 6-8 hours.

About our Chef:
Tina was a proud business owner, where she ran her own business for over 10 years. She is now currently retired, and happily married, and resides in the beautiful Fallbrook, California. Tina loves to cook recipes that are easy, but also loves to experiment and try out new recipes. This recipe is a definite Fall favorite of hers and her husband. Tina claims the aroma will make you hungry.  It’s hearty, very flavorful and easy to make. She loves to make this particular recipe in the crockpot and serve it over brown rice.

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