Chicken Casablanca
Recipe by Chef Nigel
printable version

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

1 teaspoon Olive oil
1 large Onions -- slice
1/2 teaspoon Fresh ginger -- grate
1 1/2 cloves Garlic Clove -- mince
1 1/2 pounds Chicken pieces -- skin
1 1/2 large Carrots -- dice

1 teaspoon Raisins
1/4 teaspoon Cumin
1/4 teaspoon Turmeric
1/4 teaspoon Salt and pepper
1/8 teaspoon Cinnamon
1/8 teaspoon Cayenne pepper
1/2 14 1/2 oz tomatoes, stewed
1 1/2 Med Zucchini -- 1" slice
1/2 15 oz can garbanzo beans ( chick peas) -- drain
1 Tb Parsley -- chop
1/4 teaspoon Cilantro

Sauté onions, ginger and garlic in oil, until they go clear.
Cut up chicken and Brown in the same pan over medium heat, this will take
about 8-10 minutes.
Add carrots and potatoes
Mix seasonings together in a small bowl, and sprinkle over the chicken,
stir together well.
Add diced tomatoes and juice
Add raisins and tomatoes.
Add zucchini, beans, parsley and cilantro 30 minutes before serving.

Description:
"A very flavorful chicken dish!"

Serving Ideas: This is great with rice

NOTES: Heat either in a heavy pan on the stove or in the microwave, until
hot through out and internal temperature of chicken is 165 degree Fahrenheit.