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Moroccan Stewed Chicken Recipe

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This recipe for Moroccan Stewed Chicken, by , is from The Ryan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Ryan

Category:
Category:

Ingredients:  
Ingredients:  
1 pound boneless, skinless chicken thighs
1 large zucchini, cut into cubes
1 can garbanzo beans (16 oz)
1 can diced tomatoes (14.5 oz)
chopped fresh cilantro for garnish

T olive oil
salt/pepper to taste
1 cup chicken stock or water
tsp. cayenne pepper
1 tsp. ground cumin
tsp. ground cinnamon

Directions:
Directions:
1, Heat the oil in a large sauce pan over medium high heat. Season the chicken thighs with salt and pepper, place them in the pan, and cook them for 2 to 3 minutes on each side, until they brown thoroughly. Add the zucchini and continue cooking, stirring occasionally.

2. When the zucchini pieces have browned lightly, add the garbanzo beans, tomatoes, chicken stock, cayenne, cumin, and cinnamon. Turn the heat to low and simmer for 10 to 15 minutes, until the chicken is tender and cooked through.

3. Season to taste with more salt and pepper and garnish with chopped cilantro.

Eat with cup couscous (prepared per package instructions) tossed with 2 T. golden raisins, 2 T. toasted pine nuts, and cup chopped cilantro.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is wonderful for family or company. It can be made ahead of time and reheated later. Can also be frozen.

 

 

 

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