One-Pan Moroccan Stewed Chicken |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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My husband came across this recipe in Men's Health magazine and asked me to make this. We just had this tonight for the first time, and we loved it! We appreciated its simplicity, its uniqueness, and the fact that it is a well-balanced dish - lean protein, veggies, beans, and whole grains - all in one pan (or almost all in one pan)! It has a wonderful flavor - that lovely sweet and spicy blend that is a mainstay of Indian/Moroccan food. I also loved that this was ready in under 30 minutes. Yummylicious! Ingredients:
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 |
Directions:
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.
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