Moroccan Chicken Stew
- chicken breasts
- 2 Tbsp
- olive oil
- 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
- fresh cilantro, washed and dried, roughly chopped
- 2 box
- couscous (i use near east, toasted pinenut)
How to Make Moroccan Chicken Stew
- 1Cook 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.
- 2To pan, (on same temperature) add cubed zucchini and cook until lightly browned, about 2 minutes.
- 3Add chicken back to pan along with: Garbanzo beans, diced tomatoes, chicken stock, about 2 tbsp fresh cilantro and Cumin, Cinnamon and Cayenne.
- 4Stir and bring to boil. Once it boils, turn down to a simmer. Simmer for 20 minutes covered.
- 5While the Moroccan chicken cooks, prepare couscous based on box directions. Add a bit more fresh cilantro to couscous, stir.
- 6To serve: Spoon about ½ cup couscous to bowl, add about 1 cup Moroccan chicken with broth.