Back to UseMorocco
Recipeother

Moroccan Stewed Chicken

i got this recipe from my husbands mens health magazine. i made a few tweaks, one of which was to use boneless skinless breasts rather than the boneless skinless thighs the recipe called for. by making these changes i was able to get the fat down from over 16 grams to a little over 5, and cut the calories by more than half! this went together quickly and was very delicious. the house smells heavenly while this is cooking! )would make an impressive dinner for guests with very little effort!

complex11 ingredients8 preparation steps
Map Nearby

Ingredients

  • boneless skinless chicken breast
  • zucchini
  • garbanzo beans
  • diced tomatoes
  • water
  • olive oil
  • cayenne pepper
  • ground cumin
  • cinnamon
  • salt and pepper
  • cilantro

Preparation

  1. 1heat the oil in a deep saute pan over med-high heat
  2. 2salt and pepper the chicken place it in the pan
  3. 3cook chicken for 2-3 minutes each side until browned
  4. 4add zucchini and continue cooking , stirring occasionally
  5. 5when the zucchini begin to brown add the garbanzo beans , water , tomatoes , cayenne , cumin , and cinnamon
  6. 6lower the heat and simmer for 15-20 minutes until the chicken is tender and cooked through
  7. 7season to taste with more salt and pepper and sprinkle with cilantro
  8. 8serve with steamed rice , or couscous