Ingredients
-
1
-
1
-
1
-
1
-
1
-
1/2
-
1/2
-
2
-
1/2
-
-
1/2
-
-
-
-
Directions
Moroccan Stewed Chicken, I got this recipe from my husbands Mens Health Magazine I made a few tweaks, one of which was to use boneless skinless breasts rather than the boneless skinless thighs the recipe called for By making these changes I was able to get the fat down from over 16 grams to a little over 5, and cut the calories by more than half! This went together quickly and was very delicious The house smells heavenly while this is cooking! (This could easily be made vegetarian by omitting the chicken )Would make an impressive dinner for guests with very little effort!, Do you drain the canned vegetables or include the water from them?, My husband made this for me tonight; he has been making for himself for a few years (we’re newlyweds) His recipe called for thighs too but he knows I don’t like dark meat so he used boneless chicken breasts It was very very tasty but a tad hot for me I’d use 1/4 tsp cayenne if I were to make it; not 1/2 tsp
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Steps
|
1
Done
|
Heat the Oil in a Deep Saute Pan Over Med-High Heat. Salt and Pepper the Chicken Place It in the Pan. Cook Chicken For 2-3 Minutes Each Side Until Browned. Add Zucchini and Continue Cooking, Stirring Occasionally. |
|
2
Done
|
When the Zucchini Begin to Brown Add the Garbanzo Beans, Water, Tomatoes, Cayenne, Cumin, and Cinnamon. Lower the Heat and Simmer For 15-20 Minutes Until the Chicken Is Tender and Cooked Through. (do not Cover the Pan). |
|
3
Done
|
Season to Taste With More Salt and Pepper and Sprinkle With Cilantro. |
|
4
Done
|
Serve With Steamed Rice, or Couscous. |
