Tuesday, January 19, 2010

Moroccan Stewed Chicken

1 lb boneless chicken breasts, pounded thin
1 large zucchini, diced
1 can garbanzo beans, drained and rinsed
1 can diced tomatoes
1 cup chicken stock
1/2 tsp cayenne pepper
1 tsp ground cumin
1/2 tsp cinnamon
Olive oil
Salt and pepper

Heat oil in a large saute pan over medium high heat. Season the chicken with salt and pepper, place them in the pan and cook them for 2-3 minutes on each side (until lightly browned.)
Add the zucchini and continue cooking until softened. Add the garbanzo beans, tomatoes, chicken stock, and seasonings. Turn the heat to low and simmer for 10-15 minutes or until the chicken is cooked through and tender. Season with more salt and pepper.
Serve with couscous tossed with toasted pine nuts, parsley and feta.

Chad's rating: 9/10
Amy's rating: 9/10
Recipe adapted from Men's Health

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