Moroccan Chicken Stew

MoroccanChickenStew

Servings: 6

Ingredients:
  • 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
Directions
  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!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s