Thursday, April 1, 2010

Recipe: Moroccan Stewed Chicken

This is one of my new favorite recipes!

Moroccan Stewed Chicken

1 lb boneless, skinless chicken
1 large zucchini, cut into cubes
1 can (16 oz) garbanzo beans
1 can (14.5 oz) diced tomatoes
chopped fresh cilantro for garnish
1/2 tbsp olive oil
1 c. chicken stock or water
1/2 tsp cayenne pepper
1 tsp ground cumin
1/2 tsp ground cinnamon

Toss it together:
1. Place oil in a large saute pan or wide pot over medium-high heat
2. Season chicken with salt and black pepper and cook in pan until browned, 2 to 3 minutes per side. Add zucchini and continue cooking, stirring often.
3. When zucchini pieces have browned lightly, add garbanzo beans, tomatoes (drain about half), chicken stock, cayenne, cumin and cinnamon. Turn heat to low and simmer until chicken is tender and cooked through, 10 to 15 minutes. Season to taste with more salt and pepper; garnish with chopped cilantro.

On the side:
It calls for cous cous, but we use acini de pepe which I think is better with this. We buy 1 lb box of Ronzoni brand and make about half of it. Follow directions on the box to make it and then add the following:
2 tbsp (or a handful) toasted pine nuts (one of my favorite parts of this meal, gives it such great flavor!)
1/4 c chopped cilantro

*Note: I usually serve the chicken goodness on top of the acini de pepe, it's fabulous mixed together!

It serves 4, but there's usually leftovers. Let me know what you think! Enjoy!!

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