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Moroccan cuisine is typically a mix of Berber, Arabic, Andalusian, and Mediterranean cuisines with slight European and sub-Saharan influences. Spices are used extensively in Moroccan food. Characteristic flavorings include lemon pickle, argan oil, cold-pressed, unrefined olive oil and dried fruits. With unique culinary traditions in each region, Morocco has something to satisfy every craving.
Ingredients :
2 teaspoons all-purpose flour
1 1/2 teaspoons ground turmeric
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 lb skinless boneless chicken breast, cut into 1-inch pieces
1 small orange
1 Tablespoon Lemon juice
3 tablespoons olive oil
1 oz can garbanzo beans rinsed and drained, 15, chickpeas
5 - 6 inch green onions cut into 1/2- pieces, green and white parts included (reserve some for garnishing)
1/2 cup chicken broth
1/2 cup snipped dried apricots
1 teaspoon fresh ginger grated
1/2 cup pitted green olives halved
Couscous or rice to serve optional
Instructions :
Stir together, in a medium bowl, flour, turmeric, salt, cumin, coriander, and cayenne pepper. Add chicken; toss gently to coat.
Remove two wide strips of peel from orange. Squeeze juice from orange; set aside
Heat oil in a large skillet over medium-high heat. Add chicken and orange peel strips. Cook about 8 -10 minutes or until chicken is no longer pink and cooked, stirring occasionally. Stir in the garbanzo beans, green onions, broth, dried apricots, ginger, and reserved orange juice. Bring to boil; reduce heat to low. Simmer, uncovered, for 5 - 7 minutes. Stir in olives; cook and stir for 1 minute more. Remove and discard orange peel. Sprinkle lemon juice and garnish with lemon slices.
Serve chicken with couscous, roast or mashed potatoes or garlic rice. Sprinkle with more green onions, if desired.
