Recipe Idea: Moroccan Stewed Chicken

moroccan stewed chicknThis Women’s Health recipe comes highly recommended from member Bernadette S. and sounds delicious. Let us know if you give it a try. Thanks for sharing it, Bernie!

Moroccan Stewed Chicken

Makes 4 Servings.


1 lb. skinless chicken thighs
1 large zucchini cut into cubes
1 can garbanzo beans
1 can diced tomatoes
chopped fresh cilantro for garnish
1/2 tbsp olive oil
1 c water or chicken stock
1/2 tsp cayenne pepper
1 tsp ground cumin
1/2 tsp ground cinnamon

1. Place oil in a large saute pan or wide pot over medium-high
2. Season chicken with salt and black pepper and cook in pan
until browned (about 2-3 min per side). Add zucchini and
continue cooking, stirring often
3. When zucchini pieces have browned lightly add garbanzo
beans, tomatoes, chicken stock, cayenne, cumin and cinnamon.
Turn heat to low and simmer until chicken is tender and cooked
through. 10-15 minutes. Season to taste with more salt and
pepper. garnish with chopped cilantro.

ON THE SIDE: cook 1/2 cup couscous per package instructions
and mix with 2 tbsp golden raisins, 2 tbsp toasted pine nuts,
and 1/4 cup shopped cilantro.

Note: I’ve made this recipe different ways – with brown rice instead
of couscous, without cilantro, with water instead of chicken
stock, with no pine nuts. EVERY time it was really good!



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