Chicken with different vegetables and chickpeas

Chicken Marrakesh

INGREDIENTS:
500 g chicken breast
1 onion
2 garlic cloves
2 big carrots
2 red peppers
2 sweet potatoes
400 g tomatoes
4-5 green onions
400 g boiled canned chickpeas
½ teaspoon turmeric
½ teaspoon ground cumin
¼ teaspoon cinnamon
2 teaspoons brown sugar
½ teaspoon paprika
black pepper
salt
parsley
olive oil or sunflower oil

PREPARATION:
Cut the onion, garlic and red peppers into small cubes and the green onion into small circles. Peel and cut the carrots, sweet potatoes and tomatoes (into cubes).
Rinse the meat, dry it and cut it into pieces. Season with salt and black pepper. Put it into a saucepan with a little cooking oil and fry until the pieces brown. Move them to a plate and put the onion into the saucepan. Cook until it softens and add the garlic, carrots, green onion and peppers. Set aside a small portion of the onion to be used for sprinkling at the end. Add the turmeric, cumin and cinnamon. Stir until the vegetables soften. Put the chicken meat back into the saucepan and add the tomatoes, sugar, black pepper, salt, sweet potatoes and boiled chickpeas. Add about 200 ml of water and the parsley that has been finely cut beforehand. Lower the heat and cook under a lid for 35-40 minutes while stirring occasionally until the sauce thickens. Serve sprinkled with the green onion.

Chicken Marrakesh

Chicken Marrakesh