Moroccan-style chicken
2
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
In just 15 minutes, you can make this Moroccan-inspired chicken, chickpea, and vegetable dish in the microwave. Cinnamon sticks are wonderful for infusing flavor into liquid mixtures and a divine aroma into your kitchen, which make them a good choice for this dish. But ground cinnamon is usually less expensive and can be a substitute. Just use a half teaspoon as a replacement for a three-inch stick. No Moroccan meal would be complete without a bowl of fluffy, hot couscous, so prepare a bowl as a complementary side to this entrée. Sprinkle it all with chopped fresh cilantro if you’ve got some.
Ingredients
Uncooked skinless boneless chicken breast
20 oz, 4 (5-ounce) cut into 1-inch pieces
Canola oil
2 tsp
Ground cumin
1 tsp
Table salt
1 tsp
Cinnamon stick
1 average, (3-inch)
Carrots
4 medium, sliced
Red onion
1 medium, chopped
Garlic
2 clove(s), minced
Uncooked yellow summer squash
2 medium, diced
Canned diced tomatoes
14½ oz, drained
Vegetable broth
1 cup(s)
Canned chickpeas
1 cup(s), rinsed and drained
Raisins
¼ cup(s)
Instructions
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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