Moroccan Chicken with Carrots

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The traditional Moroccan Chicken with carrots has olives and preserved lemons . You can check out the recipe here. But I like to pair cinnamon with carrots whenever I have a chance. So I came up with this recipe by changing a couple of ingredients, yet the dish still kept the rich Moroccan flavor. If you are a busy mom like me, this easy recipe is the perfect way to spice up your chicken in week night while still have the time to take care  of the kids.

 

Serves: 4
Prep Time: 10 minutes
Cook Time: 45
Ingredients:
1
1 lb of Chicken Tenders
1/2 Onion Diced
2 cups of Baby Carrots cut in half
1 Tbs of Chopped Parsley
2 Tbs of cooking oil
Spices: Salt, Pepper, 2 tsp of Ground Ginger, 1 tsp of Tturmeric, 1/2 tsp of Cinnamon
1/2 cup of water
Directions:
2
In a cooking pot, combine the cooking oil and diced onions
Saute for 5-7 minutes on low heat until onions are translucent
3
Add the Chicken, Parsley, and Spices
4
Mix the spices, onion, and parsley with the chicken
5
Saute chicken on each side for 5 minutes
7
Add carrots and water
8
Cover Pan and cook for 20-30minutes on low-medium heat
9
Once it’s done, it should look like this
10
Enjoy hot with bread or rice

 For questions about this recipe please leave a comment or send me an email

4.0 from 1 reviews

Moroccan Chicken with Carrots
 
Prep time
Cook time
Total time
 
Loubna El Maziati:
Serves: 4
Ingredients
  • 1 lb of Chicken Tenders
  • ½ Onion Diced
  • 2 cups of Baby Carrots cut in half
  • 1 Tbs of Chopped Parsley
  • 2 Tbs of cooking oil
  • Spices: Salt, Pepper, 2 tsp of Ground Ginger, 1 tsp of Turmeric, ½ tsp of Cinnamon
  • ½ cup of water
Directions
  1. In a cooking pot, combine the cooking oil and diced onions
  2. Saute for 5-7 minutes on low heat until onions are translucent
  3. Add the Chicken, Parsley, and Spices. Then mix everything together
  4. Saute chicken on each side for 5 minutes
  5. Add carrots and water
  6. Cover Pan and cook for 20-30minutes on low-medium heat
  7. Serve hot with bread or rice

 

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