Moroccan-Style Chicken

Total Time
15 min
5 min
10 min
No Moroccan meal would be complete without a bowl of steamy hot couscous.

uncooked boneless skinless chicken breast(s)

20 oz, 4 (5-ounce) cut into 1-inch pieces

canola oil

2 tsp

ground cumin

1 tsp

table salt

1 tsp

cinnamon stick(s)

1 average, (3-inch)

uncooked carrot(s)

4 medium, sliced

uncooked red onion(s)

1 medium, chopped

garlic clove(s)

2 medium clove(s), minced

yellow summer squash

2 medium, diced

canned diced tomatoes

14½ oz, drained

fat free vegetable broth

1 cup(s)

chickpeas (15 oz)

1 cup(s), rinsed and drained


¼ cup(s)


  1. Stir together the chicken, 1 teaspoon of the oil, the cumin, salt, and cinnamon stick in a medium bowl.
  2. Stir together the carrots, onion, garlic, and the remaining 1 teaspoon oil in a microwavable 3-quart casserole with a lid. Cover and microwave on High until the onion is softened, about 4 minutes.
  3. Add the squash, tomatoes, broth, and chicken to the casserole. Cover and microwave on High until the chicken is almost cooked through, about 3 minutes, stirring once halfway through the cooking.
  4. Stir in the chickpeas and raisins. Cover and microwave until the chicken is cooked through, about 2 minutes longer. Discard the cinnamon stick. Yields 1 chicken breast and about 1 cup vegetables per serving.

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