morrocan chicken with tomatoes and potatoes

★★★★★ 2 Reviews
masocco avatar
By Shelby G
from Beloit, KS

i was wanting something different and found this recipe. Instead of using the carrots/parsnips and peas, i used 1 can of corn and 1 can of green beans. We also served it over rice instead of the bread. The bread sounded wonderful but we had none in our cupboards at the time. The rice worked just as well.

prep time 20 Min
cook time 1 Hr 30 Min

Ingredients For morrocan chicken with tomatoes and potatoes

  • 1 pkg
    3 or 4 boneless breasts or a selection of bone-in breasts and/or thighs
  • 3-4
    baking potatoes, peeled and cubed
  • 1 can
    diced tomatoes (or 2-3 larage fresh tomatoes, diced
  • 3-5
    carrots or parsnips, quartered
  • 1 lg
    onion, diced
  • 1-2 clove
    garlic, diced
  • 1/2-1
    red bell pepper, diced
  • 1 c
    peas (if desired)
  • 1/4 c
    olive oil
  • 1/4 c
    parsley (or 2 tbs. dried)
  • 1 1/2 tsp
    paprika
  • a few pinches of saffron, if you've got it
  • salt and pepper to taste
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How To Make morrocan chicken with tomatoes and potatoes

  • 1
    In a large pot, heat oil and saute' onion and garlic. (I also used a couple jalepeno's) Add chicken, tomatoes, red pepper, parsley, paprika, saffron, and 1/2 cup of water. Cover and cook aobut an hour (until chicken is thoroughly cooked and just beginning to shred when handled much), stirring occasionally.
  • 2
    Add water as necessary to keep mixture wet and saucy (maybe 2 cups total by the end of the process). Add potatoes, carrots/parsnips, and peas and cook for another 20-30 minutes, or until potatoes and carrots are completely cooked. Salt and pepper as you like.
  • 3
    Now, if you want to eat in authentic Morracan style, dish onto a large plate and serve with lots of bread (something crusty like French works well).
  • 4
    Using the bread as the only untensil, everyone eats out of their section of the plate (using the right hand only). Wow, a culture where playing in your food is the norm!

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