Moroccan-style chicken

Total Time
15 min
5 min
10 min
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.


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


2 medium clove(s), minced

Raw 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


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.