Moroccan Chicken Stew

Nanette Kessler

By
@NanetteK

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!


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Comments:

Serves:

4-6

Prep:

5 Min

Cook:

30 Min

Ingredients

4
chicken breasts
2 Tbsp
olive oil
dash(es)
salt and pepper to taste
2 small
zuchinni's, cubed
16 oz
garbanzo beans, drained
2 can(s)
diced tomatoes, (i use rotel, 14.5 oz, mild with green chilies)
2 c
chicken broth
1 tsp
ground cumin
1/2 tsp
cayenne pepper
1/2 tsp
ground cinnamon
Handful
fresh cilantro, washed and dried, roughly chopped
2 box
couscous (i use near east, toasted pinenut)

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Chicken
Other Tags: Quick & Easy, Healthy
Hashtags: #easy, #stew, #spicy, #flavorful