Moroccan Chicken

Several years ago, I tore a recipe for Moroccan Chicken out of a fitness magazine.  My wedding was in a few months, and I was looking for healthy recipes.  Although I can no longer remember what magazine I found the recipe in, the recipe itself has been permanently embedded in my brain.  It was declared "The Best Recipe of 2009" in our household, and has been made at least monthly since then. Through the years I have played with the recipe until it reached perfection.  Since I am a kind and generous soul, I'm going to share this delicious and healthy dish with you!

INGREDIENTS

1 lb chicken thighs

1 zucchini, cubed

1 tbsp olive oil

16 oz chickpeas, drained & rinsed

14.5 oz diced tomatoes, undrained

1 c. chicken stock or broth

3 cloves of garlic, minced

1/2 c. chopped fresh cilantro

1/2 tsp cayenne pepper

1 tsp ground cumin

1/2 tsp ground cinnamon

DIRECTIONS

1. Add oil to a large skillet over medium-high heat

2. Add chicken to the pan, and season with salt & pepper; cook until browned (3 minutes a side)

3. Meanwhile, combine spices in a small bowl; set aside

4. Add zucchini and garlic to the pan, and saute until it starts to brown

5. Add in chickpeas, tomatoes, chicken stock, and spices. Note that this is a spicy dish, so if you are sensitive to heat, lower the amount of cayenne pepper to your liking

6. Turn heat to medium and simmer until most of the liquid has evaporated, and the stew has thickened (about 10 to 15 minutes)

7. Turn off heat, and toss in cilantro; stir until wilted

8. Serve in a shallow pasta bowl with a side of couscous

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Moroccan Chicken
Serves 4

INGREDIENTS

1 lb chicken thighs

1 tbsp olive oil

1 zucchini, cubed

16 oz chickpeas, drained & rinsed

14.5 oz diced tomatoes, undrained

1 c. chicken stock or broth

3 cloves of garlic, minced

1/2 c. chopped fresh cilantro

1/2 tsp cayenne pepper

1 tsp ground cumin

1/2 tsp ground cinnamon

DIRECTIONS

1. Add oil to a large skillet over medium-high heat

2. Add chicken to the pan, and season with salt & pepper; cook until browned (3 minutes a side)

3. Meanwhile, combine spices in a small bowl; set aside

4. Add zucchini and garlic to the pan, and saute until it starts to brown

5. Add in chickpeas, tomatoes, chicken stock, and spices.

6. Turn heat to medium and simmer most of the liquid has evaporated, and the stew has thickened

7. Turn off heat, and toss in cilantro; stir until wilted

Nutritional Information:  (per serving)  329 calories, 12 g. fat, 29 g. carbs, 32 g. protein

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