Ingredients for Moroccan Braised Chicken With Zucchini
- Canned Chicken Broth
- Ground Cumin
- Paprika
- Cinnamon
- Chili Flakes
- Garlic Clove
- Onion
- 2 medium carrots, chopped
- Chicken Breasts
- 2 medium zucchini, chopped
- Brown Sugar
- Golden Raisin
- Dried Apricot
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How to Make Moroccan Braised Chicken With Zucchini
- Heat 4 cups of chicken broth in a large, wide saucepan over medium-high heat.
- Stir in 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric, 1/4 teaspoon cayenne pepper (optional), and 2 cloves minced garlic.
- Add 1 medium onion, chopped, and 2 medium carrots, chopped, to the broth.
- Cover and reduce heat to medium-low. Simmer until carrots are slightly softened, about 5 minutes.
- Add 2 medium zucchini, chopped, and 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces, to the broth.
- Stir in 1 tablespoon brown sugar, 1/2 cup raisins, and 1/2 cup dried apricots, chopped.
- Increase heat to medium.
- Cover and cook, stirring occasionally, until chicken is cooked through and springy when pressed, about 7-10 minutes.
- Serve over couscous (not included).
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
114g
Fat
22g
Carbs
14g