Moroccan Chicken by Zarnak Sidhwa

Ingredients:

• Boneless chicken cubes 1/2 kg
• Salt 2 tsp
• Chopped onion 1
• Chopped garlic 2 cloves
• Carrots sliced 2
• Celery sliced 2 stalks
• Minced ginger 1 tbsp
• Paprika 1/2 tsp
• Ground cumin 3/4 tsp
• Oregano 1/2 tsp
• Red chili 1/4 tsp
• Turmeric 1/4 tsp
• Chicken stock 1-1/2 cups
• Pureed tomatoes 1 cup
• Chickpeas 1 cup
• Zucchini 1
• Lemon juice 1 tbsp

Method:

1. Season chicken with salt in large saucepan over medium heat until almost cooked through.
   
2. Remove chicken from pan and set aside.
   
3. Saute onion, garlic, carrots and celery in same pan.
   
4. When tender, stir in ginger, paprika, cumin, oregano, crushed red chilies and turmeric, stir fry for about 1 minute, then mix in stock and tomatoes.
   
5. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
   
6. Add chickpeas and zucchini to pan and bring to simmering once again, cover and cook until zucchini is coked through and tender.
   
7. Stir in lemon juice and serve.