Description
A quick and flavorful Moroccan-inspired chicken dish with a spicy chili profile, cooked effortlessly in a skillet. Perfect for a weeknight dinner.
Ingredients
- 500g chicken breast, diced
- 2 tablespoons olive oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 can (400g) diced tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and garlic; sauté until onion is translucent.
- Stir in red bell pepper and cook for an additional 2 minutes.
- Add chicken pieces and cook until lightly browned.
- Sprinkle cumin, smoked paprika, cayenne pepper, salt, and pepper over the chicken. Stir well to coat evenly.
- Pour in diced tomatoes and tomato paste. Stir to combine.
- Reduce heat and simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.
- Garnish with fresh parsley and serve with lemon wedges.
Recipe Details
- Cooking Time: 35 minutes
- Servings: 4
- Difficulty: Medium
