Moroccan Stewed Chicken

29 May

This meal was not what I expected at all. By the title I was thinking it was going to be like a soup or a stew. In reality it was not soup like at all. I served the stew over couscous and there was just enough sauce to keep it from being dry. The only thing I would change next time would be to cut back on the amount of chickpeas in the stew.

Recipe from Men’s Health Magazine

Moroccan Stewed Chicken

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 Tbsp olive oil
Salt and pepper to taste
1 cup chicken stock or water
1/2 tsp cayenne pepper
1 tsp ground cumin
1/2 tsp ground cinnamon

1. Heat the oil in a large sauté pan or a wide pot over medium-high heat.

2. Season the chicken thighs with salt and pepper, place them in the pan, and cook them for 2 to 3 minutes on each side, until they brown thoroughly. Add the zucchini and continue cooking, stirring occasionally.

3. When the zucchini pieces have browned lightly, add the garbanzo beans, tomatoes, chicken stock, cayenne, cumin, and cinnamon. Turn the heat to low and simmer for 10 to 15 minutes, until the chicken is tender and cooked through. Season to taste with more salt and pepper and garnish with chopped cilantro.

Makes 4 servings

Per serving 420 calories, 31 g protein, 41 g carbs, 15 g fat (3 g saturated), 7 g fiber, 610 mg sodium

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