Moroccan Chicken

Ingredients

• 1 onion
• 1 red pepper
• 1 medium eggplant
• 1 zucchini
• 60 ml (1/4 tasse) olive oil
• 4 chicken breasts skin removed
• 1 can diced tomatoes 796 ml
• 250 ml (1 cup) chicken broth
• 5 ml (1 teaspoon) cumin
• 5 ml (1 teaspoon) coriander seeds
• 5 ml (1 teaspoon) turmeric
• salt and pepper to taste
• 1 can chickpeas 540 ml, rinsed and drained
• 12 green olives
• 12 whole almonds

preparation

1. Cut onion, pepper, eggplant and zucchini into cubes of similar size. Book.
2. In a skillet, heat 15 ml (1 tablespoon) oil over medium heat. Fry chicken on each side and place in a baking dish. In the same skillet, add the remaining oil and fry the onion with the pepper, zucchini and eggplant. Transfer the vegetables in the dish with chicken.Preheat oven (350F.)
3. In a large container, mix the tomatoes with the broth, cumin, coriander, turmeric, salt and pepper. Pour this mixture over the vegetables and chicken. Cover with a sheet of aluminum paper and bake for 25 minutes. Add the chickpeas, olives and almonds. Continue cooking 15 to 20 minutes.