MOROCCAN CHICKEN STEW
This is a recipe I have been making for years. My husband actually pinched it from a Men's Health magazine. We've made our own small tweeks (mostly to the measurments). It's so flavorful yet healthy and so easy to make! If you like spicy food, you will love this!
Provided by Nanette Kessler
Categories Chicken
Time 35m
Number Of Ingredients 12
Steps:
- 1. Cook Chicken on medium high in skillet with olive oil and dash of salt and pepper. (4 mins per side until done) Remove from pan, rest on cutting board. Cut into bite size pieces.
- 2. To pan, (on same temperature) add cubed zucchini and cook until lightly browned, about 2 minutes.
- 3. Add chicken back to pan along with: Garbanzo beans, diced tomatoes, chicken stock, about 2 tbsp fresh cilantro and Cumin, Cinnamon and Cayenne.
- 4. Stir and bring to boil. Once it boils, turn down to a simmer. Simmer for 20 minutes covered.
- 5. While the Moroccan chicken cooks, prepare couscous based on box directions. Add a bit more fresh cilantro to couscous, stir.
- 6. To serve: Spoon about ½ cup couscous to bowl, add about 1 cup Moroccan chicken with broth.
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