Kristin’s Moroccan Chicken & Vegies

Kristin's Moroccan Chicken Vegetables

Prep 10mins Cooking 45mins Serves 4


  • 2 tabs olive oil
  • 1 large red onion, chopped
  • 2 chicken breasts, cubed
  • 2 cloves garlic, finely chopped
  • 2 tps ground cumin
  • 2 tps ground coriander
  • 700g sweet potato, peeled and cut into 3cm pieces
  • 400g can diced tomatoes
  • 1/3 cup vegetable stock
  • ½ cup cold water
  • 1 cinnamon stick
  • 3 zucchini, thickly sliced
  • 1 red capsicum, deseeded and sliced lengthways
  • 400g can chickpeas, rinsed and drained
  • 1 tabs lemon juice
  • 1 bunch roughly chopped flat-leaf parsley
  • 2 cups couscous
  • 2 cups boiling water


  1. Heat oil in a large heavy-based saucepan over medium heat. Saute onion for 3 minutes until tender. Add chicken and cook until browned. Stir in garlic, cumin and coriander and cook for 30 seconds.
  2. Add sweet potato. Cook, stirring often, for 3 minutes. Stir in tomatoes, stock, cold water and cinnamon stick. Cover and bring to the boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
  3. Stir in zucchini, capsicum and chickpeas. Cover and simmer for 20-25 minutes until vegetables are tender. Stir in lemon juice and parsley.
  4. Place couscous into a heatproof bowl. Pour over boiling water. Cover and stand for 3 minutes. Stir with a fork to separate grains. Season with salt if desired. Serve with Moroccan vegetables.


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