Reprinted from The Blood Type Diet Website (

Moroccan Chicken


Moroccan chicken, or optionally use turkey.

  • 1 pound skinless, boneless chicken breast cubed [or turkey]
  • 2 teaspoon sea salt
  • 1 onion, chopped
  • 2-4 cloves of garlic, chopped (to taste)
  • 4 carrots, sliced
  • 2 stalks of celery, sliced
  • 1 Tablespoon minced fresh ginger root
  • 1/2 teaspoon paprika
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon turmeric
  • 1-1/2 cups chicken broth
  • 1 cup crushed tomatoes (fresh or canned)
  • 1 zucchini, sliced
  • 1 Tablespoon lemon juice
How to make it:
  1. Prep Time: Approximately 15 minutes.
  2. Cook Time: Approximately 30 minutes.
  3. Season chicken with salt and brown in a large saucepan (or pot) over medium heat.
  4. Remove from pan and set aside.
  5. Saute onion, garlic, carrots and celery in the same pan.
  6. When tender, stir in ginger, paprika, cumin, oregano and turmeric, stir fry for about 1 minute, then mix in broth and tomatoes.
  7. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
  8. Add zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender.
  9. Stir in lemon juice and serve.
  10. Original recipe calls for a can of chickpeas to be added with the zucchini. I have omitted this and instead, serve this dish with spinach couscous.