Skillet Chicken with Mini Peppers


  • 500g Chicken tenders
  • 2 Red mini peppers (cut in strips)
  • 2 Orange mini peppers (cut in strips)
  • 2 Yellow mini peppers (cut in strips)
  • 1 Onion (chopped)
  • 2 Garlic cloves (crushed)
  • 250g Stewed tomatoes with juice (or use tomato & garlic pasta sauce)
  • Salt and pepper, to taste
  • 1tsp Moroccan spice
  • 2 tbsp Olive oil

Note: the spices included in the Moroccan spice are sweet paprika, ground ginger, hot paprika, cumin, turmeric, saffron threads, ground star anise, ground nutmeg, bay leaves and white pepper.

Skillet Chicken with Mini Peppers


  1. Cook chicken in olive oil till done and browned.
  2. Remove chicken from pan.
  3. Add peppers, onion and garlic to pan and cook till peppers are tender.
  4. Now add stewed tomatoes and Moroccan spice and sauté for 3 minutes.
  5. Return chicken to pan and mix it in.
  6. Season with salt and pepper.

Serve over rice, couscous or angel hair pasta.

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