One-pan Moroccan Stewed Chicken

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 lb boneless skinless chicken thighs
• 1 (16 ounce) can garbanzo beans, drained
• 1 (14 1/2 ounce) can diced tomatoes
• 1 large zucchini, cut into cubes
• 1/2-1 teaspoon cilantro
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon cinnamon
• 1/2 tablespoon olive oil
• 1/2-1 cup chicken broth
• salt and pepper, to taste
• cooked whole grain rice or cooked couscous

Recipe

• 1 heat oil in large saute pan or electric skillet.
• 2 sprinkle chicken thighs with salt and pepper.
• 3 place thighs in pan and brown on each side (2-3 minutes per side).
• 4 add the zucchini, stir and saute, until tender and lightly browned.
• 5 add the garbanzo beans (drained), diced tomatoes, and chicken broth.
• 6 sprinkle all with cumin, cayenne, and cinnamon.
• 7 turn the heat to low, and simmer for 10 to 15 minutes, until the chicken is tender and cooked through.
• 8 season with salt and pepper.
• 9 sprinkle with cilantro.
• 10 serve with whole grain rice or cooked couscous.
• 11 note: if you decide to serve this with cooked couscous, it tastes extra special with 2 tbs raisins, 2 tbs pine nuts, and some additional cilantro mixed in with the couscous.