Moroccan Stewed Chicken
From tamii 15 years ago
- 15 minutes to make
- Serves 4
Goes great with 1/2 cup cooked couscous, 2tbs pine nuts, and 1/4 cup cilantro, or with jasmine rice!
Ingredients
- 1lb boneless, skinless chicken thighs shopping list
- 1-2 large zuchinni, cut into cubes shopping list
- 1 16 oz can garbanzo beans shopping list
- 1 14.5 oz can diced tomatoes shopping list
- 1/2 Tbsp olive oil shopping list
- 1 cup chicken broth shopping list
- 1/2 tsp cayenne pepper (or to taste) shopping list
- 1 tsp grnd cumin shopping list
- 1-2 tsp ground cinnamon (or to taste) shopping list
- salt and pepper to taste shopping list
- chopped fresh cilantro shopping list
How to make it
- 1. Heat oil in a large saute/frying pan over med high heat. Season the chicken thighs with salt and pepper, place them in the pan, and cook them for 2-3 minutes each side, until they are brown thoroughly. Add the zuchinni (I try to arrange them under the chicken to brown them more) and continue cooking, stirring occasionally.
- 2. When the zuchinni pieces have browned lightly, add the garbanzo beans (I only pour out half the liquid), tomatoes (again, only pouring out half the liquid), chicken broth, cayenne, cumin, and cinnamon. Turn the heat to low, and simmer for 10-15 minutes, until the chicken is tender and cooked through.
- Garnish with chopped cilantro, and enjoy!
People Who Like This Dish 6
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