This is a Jewish Moroccan recipe.
Ingredients per person:
1 chicken breast
1/2 to 1 red pepper, depending on the size of the peppers
1 or 2 garlic cloves
paprika
turmeric
olive oil
choped cilantro or parsley
Cube the chicken. Slice the peppers and the garlic cloves. Mix all the ingredients in a pot, including the chopped parsley or cilantro. Add 1 tsp paprika and 1/2 tsp turmeric for 2 breast filets. Add olive oil, salt and pepper and mix.
Leave to marinate for a few hours. Cook then slowly for about 45 minutes.
Hannah's Nook 
Sounds yummy. Seems the marinade is the key – one needs to prep the chicken. Hmmm, maybe I could be organized and do this for Friday. I bet it would cook nicely in a crockpot, too.
I have never tried it in a crockpot (used to have one but either I didn’t use it properly or it didn’t work very well) but I am sure it would be possible. Let me know how it goes if you try. then I can add the information to this post.
Sounds like yet another delicious recipe, and between the peppers and the spices, I imagine that it has a gorgeous color!
You’re right: the color makes this dish even more appetizing.
This sounds yummy. I might see if we can have this for Shabbat dinner this week. I can imagine eating this with courgette and aubergine….
I serve it with couscous but suppose rice or/and vegetables would be nice.
Ah well, not so long ago, I would have done the same, but I can’t eat either any more, due to my (sometimes frustrating) food intolerance!
Rachel: What about potatoes? I suppose you could either boil them separately or cook them with the rest. This is if you need carbohydrates because of the cold.
http://redpepper.blog.com/ red pepper site add plss admin 😀