Family Tested & Approved
salt and pepper to taste
garbanzo beans, drained
diced tomatoes, (i use rotel, 14.5 oz, mild with green chilies)
fresh cilantro, washed and dried, roughly chopped
couscous (i use near east, toasted pinenut)
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.
To pan, (on same temperature) add cubed zucchini and cook until lightly browned, about 2 minutes.
Add chicken back to pan along with: Garbanzo beans, diced tomatoes, chicken stock, about 2 tbsp fresh cilantro and Cumin, Cinnamon and Cayenne.
Stir and bring to boil. Once it boils, turn down to a simmer. Simmer for 20 minutes covered.
While the Moroccan chicken cooks, prepare couscous based on box directions. Add a bit more fresh cilantro to couscous, stir.
To serve: Spoon about ½ cup couscous to bowl, add about 1 cup Moroccan chicken with broth.
Last Updated: Sun, Jun 16, 2013