Moroccan Chicken


  • 1 large onion (diced)
  • 2 de-boned chicken breasts
  • 1 red pepper (batonnet cut)
  • 1 green pepper (batonnet cut)
  • about a cup of blanched white, whole almonds
  • 1 cup golden raisins
  • 1 tab. Olive oil
  • 1 teas. Curry powder
  • 1 cube chicken bullion
  • 1 teas. Cinnamon
  • ¼ teas. Ground thyme
  • 1 pinch of saffron threads
  • 2 small green zucchini squash (grated in long strands)
  • garlic, and pepper to taste


  1. Sauté onion until transparent in olive oil.
  2. Add cubed chicken pieces and sauté until just cooked- add a little more oil if need be to keep from sticking.
  3. [remove chicken from pan and set aside for a few minutes].
  4. Add pepper strips, almonds, chicken bullion cube, spices.
  5. Cook mixture over low heat until the vegetables are soft.
  6. Add previously cooked chicken cubes until hot enough to serve.
  7. Grate 2 zucchinis and add to pot. (very important to add last so it doesn’t over cook)
  8. Cover for 2 min to cook zucchinis.
  9. Serve over couscous cooked with saffron, chicken bullion broth and a little butter.

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