Moroccan Chicken and Vegetables
preparation time:
15 minutes
cooking time:
10 Minutes
serves
4
difficulty:
a little tricky
Kitchen tools needed for this recipe
Large frying pan
Wooden spoon or spatula
Chopping boards
Knives
Plate or bowl for serving
Ingredients
- 400 g pre-cooked chicken, cut into small pieces
- 1 tablespoon vegetable oil
- 1 courgette, chopped
- 1 carrot, sliced thinly
- 1 red pepper, chopped
- 1 small onion, finely chopped
- 1 tin chickpeas, drained (240 g drained weight)
Moroccan Spice Mix
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon turmeric
Sauce
- 1 small tin chopped tomatoes
- Optional finish:
Chopped Parsley
Chef's Tip
Always wash your hands very well before cooking or baking.
Method
1. Heat the pan
- Put the pan on the hob and add the oil.
- Turn the heat to medium.
2. Cook the vegetables
- Add the onion and carrot first.
- Stir slowly for 2 minutes.
- Add the courgette and pepper.
- Cook for another 2 minutes.
3. Add the spices
- Sprinkle in the cumin, paprika, cinnamon and turmeric.
- Stir well so the vegetables are coated in the spices.
4. Add the chicken and chickpeas
- Add the cooked chicken and chickpeas to the pan.
- Stir gently so everything mixes together.
5. Add the tomatoes
- Pour in the chopped tomatoes.
- Stir and let the mixture cook for 5–7 minutes until hot and slightly thick.
6. Finish and serve
- Turn off the heat.
- Add parsley or spinach if using and stir.
- Serve warm and share.
Cooking skills practise
- Cooking vegetables in stages
- Using spices for flavour
- Stirring and combining ingredients
- Heating food safely in one pan
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