Moroccan Stewed Chicken with Zucchini

Submitted by [weblo] on 2009-12-05 01:24:32




- 1 lb boneless skinless chicken breasts or thighs
- 1 large zucchini, cut into cubes
- 1 can (16 oz) garbanzo beans
- 1 can (14.5 oz) diced tomatoes
- ½ Tbsp olive oil
- 1 cup chicken stock or water
- ½ tsp ground cayenne
- ½ tsp ground cumin
- ½ tsp ground cinnamon
- salt and pepper to taste
- Chopped fresh cilantro for garnish

- Heat oil in large saute pan.

- Season the chicken with s&p, place in pan and cook 2-3 minutes on each side, until they brown thoroughly.

- Add zucchini and continue cooking, stirring occasionally.

- When the zucchini pieces have browned lightly, add beans, tomatoes, chicken stock, cayenne, cumin and cinnamon.

- Turn the heat to low and simmer 10-15 minutes, until chicken is tender and cooked through.

- Garnish with cilantro.

Great with a side or couscous or long grain wild rice and additional greens/veggies.

Yields: 4 servings

Time to make: 45 minutes

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