MOROCCAN CHICKEN STEW

April 12, 2009 at 2:02 pm Leave a comment

Using spices in simple dishes can really make a difference.

Ingredients:

– 1/2 tbsp olive oil

– 1 lb chicken thighs (skinless or skins removed)

– 2 large zucchini (or summer squash) diced

– 1 medium onion, chopped

– minced garlic

– 1 cup chicken or vegetable (low sodium) broth, or water

– 1 can of diced tomatoes (low sodium)

– 1 can of garbanzo beans (chickpeas)

– 1 tsp cumin

– 1/2 tsp cayenne

– 1/2 tsp cinnamon

Heat oil in saute pan, then brown chicken on each side (2-3 minutes). Toss in zucchini/squash, onions, and garlic. Once zucchini is lightly browned, add the rest of the ingredients and simmer for 10-15 minutes.  You can serve this over brown rice or couscous, or plain.

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Entry filed under: Moroccan chicken stew. Tags: .

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