Moroccan Chicken Stew

1
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!

Rating:
★★★★★ 1 vote
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)

Step-By-Step

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.

About Moroccan Chicken Stew

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