This recipe was found on Pinterest, borrowed from: http://recipes.womenshealthmag.com/Recipe/moroccan-stewed-chicken.aspx
I was looking for a hearty, dairy-free dish that would be easily converted into leftovers, and found this. I was pretty happy with how it turned out! The only bummer is that I left some of my leftover at work over the weekend…
- 1 lb boneless, skinless chicken thighs (I used chicken breast strips from TJ’s. Worked just fine)
- 1 large zucchini, cut into cubes
- 1 can (16 oz) garbanzo beans
- 1 can (14.5 oz) diced tomatoes
- chopped cilantro for garnish (I would’ve preferred parsley next time)
- EVOO, S&P
- 1 cup chicken stock or water (I think 3/4 C would’ve been enough)
- 1/2 tsp cayenne pepper (I used 1 tsp to make spicier)
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 cup cooked couscous (I used Israeli and made 1 cup)
- Handful golden raisins
- Handful toasted pinenuts
- I added a can of corn, and would add even more veggies (carrots, peas, etc) next time
- Heat oil in large sauté pan over medium high heat. Season chicken with s&p and place them in the pan. Cook for 2-3 mins on each side, until brown. Add zucchini and continue cooking, stirring occasionally.
- When zucchini is browned lightly (I had a hard time getting mine to brown…), add garbanzo beans (strained), tomatoes, chicken stock, cayenne, cumin, and cinnamon. Turn the heat to low and simmer for 10-15 minutes, until chicken is tender and cooked through. Garnish with chopped cilantro/parsley.
- Meanwhile, cook couscous according to package instructions. Lightly toast pine nuts. Once couscous is cooked, stir in golden raisins, pine nuts, and cilantro/parsley. I thought this was the best part of the meal!
It was an easy, delicious, filling meal! Even the pickiest eater, Bradley, ate it. And worked great for leftovers 🙂