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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Goes great with 1/2 cup cooked couscous, 2tbs pine nuts, and 1/4 cup cilantro, or with jasmine rice! Ingredients:
1lb boneless, skinless chicken thighs |
1-2 large zuchinni, cut into cubes |
1 16 oz can garbanzo beans |
1 14.5 oz can diced tomatoes |
1/2 tbsp olive oil |
1 cup chicken broth |
1/2 tsp cayenne pepper (or to taste) |
1 tsp grnd cumin |
1-2 tsp ground cinnamon (or to taste) |
salt and pepper to taste |
chopped fresh cilantro |
Directions:
1. 1. Heat oil in a large saute/frying pan over med high heat. Season the chicken thighs with salt and pepper, place them in the pan, and cook them for 2-3 minutes each side, until they are brown thoroughly. Add the zuchinni (I try to arrange them under the chicken to brown them more) and continue cooking, stirring occasionally.
2. 2. When the zuchinni pieces have browned lightly, add the garbanzo beans (I only pour out half the liquid), tomatoes (again, only pouring out half the liquid), chicken broth, cayenne, cumin, and cinnamon. Turn the heat to low, and simmer for 10-15 minutes, until the chicken is tender and cooked through.
3. Garnish with chopped cilantro, and enjoy!
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