Moroccan Chicken Stew


Servings: 6

  • 2lb chicken thighs, cut into pieces (omit if vegetarian)
  • 3 Carrots, cut into 1 1/2-inch chunks
  • 1 onion, sliced
  • 1 (14.5-oz) can diced tomatoes
  • 1 (14.5-oz) can garbanzo beans, drained and rinsed
  • 2 cups reduced-sodium chicken broth (or vegetable)
  • 1/2 tsp ground ginger
  • 1/4 tsp ground tumeric
  • 1/4 tsp ground cinnamon
  • 1/8 tsp chili powder
  • Salt & Pepper
  • 1 zucchini (1/2 pound) thinly sliced
  1. In a large pot, combine the chicken, carrots, onions, tomatoes, chickpeas, chicken stock, 1/2 cup water, ginger, turmeric, cinnamon, chili powder, 1 tsp salt, and 1/8 tsp pepper.
  2. Bring the contents to a gentle simmer over medium heat, cover, and cook for 15 minutes. Add the zucchini and cook for an additional 15 minutes, or until the chicken is fully cooked.
  3. Serve on top of a bed of Moroccan spiced rice, and enjoy!

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