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One Pan Moroccan Stewed Chicken
my husband came across this recipe in men's health magazine and asked me to make this. we just had this tonight for the first time, and we loved it! we appreciated its simplicity, its uniqueness, and the fact that it is a well-balanced dish - lean protein, veggies, beans, and whole grains - all in one pan (or almost all in one pan)! it has a wonderful flavor - that lovely sweet and spicy blend that is a mainstay of indian/moroccan food. i also loved that this was ready in under 30 minutes. yummylicious!
complex12 ingredients10 preparation steps
Ingredients
- boneless skinless chicken thighs
- garbanzo beans
- diced tomatoes
- zucchini
- cilantro
- cumin
- cayenne pepper
- cinnamon
- olive oil
- chicken broth
- salt and pepper
- whole grain rice
Preparation
- 1heat oil in large saute pan or electric skillet
- 2sprinkle chicken thighs with salt and pepper
- 3place thighs in pan and brown on each side
- 4add the zucchini , stir and saute , until tender and lightly browned
- 5add the garbanzo beans , diced tomatoes , and chicken broth
- 6sprinkle all with cumin , cayenne , and cinnamon
- 7turn the heat to low , and simmer for 10 to 15 minutes , until the chicken is tender and cooked through
- 8season with salt and pepper
- 9sprinkle with cilantro
- 10serve with whole grain rice or cooked couscous