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Moroccan Braised Chicken With Zucchini

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Ingredients

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	10 ounces canned chicken broth, undiluted
	1 tablespoon ground cumin
	2 teaspoons paprika
	1/2 teaspoon cinnamon
	1/2 teaspoon chili flakes (option, replace chili flakes and garlic clove with harissa)
	1 garlic clove, minced (option, replace chili flakes and garlic clove with harissa)
	1 onion, sliced into wedges
	6 slim carrots, cut into bite-sized lengths
	3 chicken breasts (cut into thirds) or 6 chicken thighs, boneless, skinless (cut in half)
	2 slim zucchini, but into thick rounds
	1 tablespoon brown sugar or 1 tablespoon honey
	1/4 cup golden raisin
	1/4 cup dried apricot, thinly sliced

Nutritional information

464.6

Calories

144 g

Calories From Fat

16.1 g

Total Fat

4.5 g

Saturated Fat

93.8 mg

Cholesterol

855.3 mg

Sodium

43.5 g

Carbs

7.8 g

Dietary Fiber

28.6 g

Sugars

39.5 g

Protein

572g

Serving Size

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Moroccan Braised Chicken With Zucchini

Name: Moroccan Braised Chicken With Zucchini
Prep time: 20 min
Cook time: 32 min
Total time: 52 min
Yield: 3
Cuisine: American
Ingredients: : 10; : 1; : 2; : 1/2; : 1/2; : 1; : 1; : 6; : 3; : 2; : 1; : 1/4; : 1/4

Features:

Cuisine:

American

Absolutely delicious!!!!! The golden raisins and apricots wouldn't normally to my taste but in this they are perfect. Could be spicier but was actually just great. A quickly prepared dish that tastes as if it took hours. I served with couscous. Thank you, very much enjoyed for Susies World Tour 2019

52 min
Serves 3
Easy

Ingredients

Directions

Moroccan Braised Chicken With Zucchini, Built around fall veggies and an intriguing, spicy sauce, this dish needs only quick-cooking couscous to soak up all the goodness Another healthy dish from Chatelaine magazine Enjoy!, Absolutely delicious!!!!! The golden raisins and apricots wouldn’t normally to my taste but in this they are perfect Could be spicier but was actually just great A quickly prepared dish that tastes as if it took hours I served with couscous Thank you, very much enjoyed for Susies World Tour 2019

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Steps

1 Done	Pour Broth Into a Large, Wide Saucepan and Set Over Medium-High Heat. Stir in Seasonings and Garlic. Add Onions and Carrots to Broth. Cover and Reduce Heat to Medium-Low. Boil Gently Until Carrots Begin to Soften Slightly, About 5 Minute.
2 Done	Stir Zucchini and Chicken Into Broth. Then Stir Into Broth With Sugar, Raisins and Apricots. Increase Heat to Medium. Cover and Cook, Stirring Occasionally, Until Chicken Is Springy When Pressed, 7 to 10 Minute.