Moroccan Stewed Chicken
(Found in Women's Health Jan/Feb 2009)
1 lb boneless skinless chicken thighs
1 large zucchini cut into cubes
1 can (16 oz) garbanzo beans
1 can (14.5 oz) diced tomatoes
chopped fresh cilantro for garnish
1/2 TBS olive oil
1 c chicken stock or water
1/2 tsp cayenne pepper
1 tsp ground cumin
1/2 tsp ground cinnamon
Toss it together
1. Place oil in a large saute pan or wide pot over medium-high heat.
2. Season chicken with salt and black pepper and cook in pan until browned, 2 to 3 minutes 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 to 15 minutes. Season to taste with more salt and pepper, garnish with chopped cilantro.
On the Side:
Cook couscous per package instructions. I also suggest quinoa. Karl just bought me a bag. It's loaded with good stuff. Bob's Red Mill has some! Scoop some on your plate and put the stewed chicken on top! Tasty!
Karl's reaction: "What kind of chicken is this? It's super tender. Yum. If this dish was anymore hotter, I might say it's too hot. But good babe."