Maryam - The New Cultural Kitchen: Delicious Arabic, North African, and Mediterranean Recipes

Ingredients

• 1 tbsp olive oil
• 2 skinless, boneless chicken breast halves - cut into chunks
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1 small butternut squash, peeled and chopped
• 1 (15.5 ounce) can garbanzo beans, drained and rinsed
• 1 carrot, peeled and chopped
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 (14 ounce) can vegetable broth
• 1 tbsp sugar
• 1 tbsp lemon juice
• 1 tsp salt
• 1 tsp ground coriander
• 1 dash cayenne pepper

Directions

• Cook onion, garlic and chicken over hot olive oil in a pan for about 15 minutes or until you see that it is brown.
• Now put squash, carrot, tomatoes, garbanzo beans, broth, sugar, and lemon into it before adding some salt, cayenne pepper and coriander for taste.
• Bring all this to boil before cooking it over low heat for about 30 minutes or until the vegetables are tender.

Ingredients

• 1 pound skinless, boneless chicken breast meat - cubed
• 2 tsps salt
• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 tbsp minced fresh ginger root
• 1/2 tsp paprika
• 3/4 tsp ground cumin
• 1/2 tsp dried oregano
• 1/4 tsp ground cayenne pepper
• 1/4 tsp ground turmeric
• 1 1/2 C. chicken broth
• 1 C. crushed tomatoes
• 1 C. canned chickpeas, drained
• 1 zucchini, sliced
• 1 tbsp lemon juice

Directions

• Cook chicken in a pan after adding salt and brown in it until you see that is cooked through.
• Using the same pan; cook celery, garlic, onion and carrot before adding ginger, turmeric, cayenne pepper, paprika, cumin and oregano into it.
• Add broth as well as tomatoes after cooking it for 1 minute.
• Now put the cooked chicken into this pan and cook it over low heat for 10 minutes.
• At last, put chickpeas and zucchini into the pan and cook it for about 15 minutes or until tender.
• Pour some lemon juice over everything before serving.