Moroccan Braised Chicken With Zucchini

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• Servings: 3
• 10 ounces canned chicken broth, undiluted
• 1 tablespoon ground cumin
• 2 teaspoons paprika
• 1/2 teaspoon cinnamon
• 1/2 teaspoon chili flakes (option, replace chili flakes and garlic clove with harissa)
• 1 garlic clove, minced (option, replace chili flakes and garlic clove with harissa)
• 1 onion, sliced into wedges
• 6 slim carrots, cut into bite-sized lengths
• 3 chicken breasts (cut into thirds) or 6 chicken thighs, boneless, skinless (cut in half)
• 2 slim zucchini, but into thick rounds
• 1 tablespoon brown sugar or 1 tablespoon honey
• 1/4 cup golden raisin
• 1/4 cup dried apricot, thinly sliced

Recipe

• 1 pour broth into a large, wide saucepan and set over medium-high heat. stir in seasonings and garlic. add onions and carrots to broth. cover and reduce heat to medium-low. boil gently until carrots begin to soften slightly, about 5 minute.
• 2 stir zucchini and chicken into broth. then stir into broth with sugar, raisins and apricots. increase heat to medium. cover and cook, stirring occasionally, until chicken is springy when pressed, 7 to 10 minute.