Moroccan Skillet Chicken

–From Robin T.

This is one of the first meals our family ate at Robin’s house. She served it with mashed potatoes and toasted Italian bread. I think we all had seconds! –Mellyn

  • 1 Tablespoon olive oil
  • 2 13-ounce cans chicken or 2 boneless skinless chicken breast, halved
  • 1/2 teaspoon salt (omit if using canned chicken)
  • 1 15-ounce can diced tomatoes
  • 1 2 1/2-ounce can olives, sliced (I leave this out since my family doesn’t care for olives)
  • 3 small zucchini, sliced, or 5 cups of freeze-dried zucchini, rehydrated
  • 1 small bell pepper, red, yellow, or orange (I used about 1/2 cup of green bell pepper)
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon grated lemon peel or 1/2 teaspoon lemon juice
  1. Heat oil in 12-inch skillet over medium-high heat.
  2. Sprinkle chicken with salt (skip this step if using canned chicken…it has plenty of salt!). Cook chicken in oil about 5 minutes, turning once, until brown.
  3. Mix remaining ingredients; pour over chicken in skillet.
  4. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until juice of
  5. chicken is no longer pink in center. (This takes less time if using canned chicken and freeze-dried zucchini…more like 10 minutes).
  6. Serve with mashed potatoes if you like!

 

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