Ingredients for Moroccan Stewed Chicken
- Boneless Skinless Chicken Breast
- 2 medium zucchini, chopped
- 1 (15-ounce) can garbanzo beans (drained and rinsed)
- Diced Tomatoes
- 1 cup water
- Olive Oil
- Cayenne Pepper
- Ground Cumin
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
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How to Make Moroccan Stewed Chicken
- Heat 1 tablespoon of olive oil in a deep sauté pan over medium-high heat.
- Season 1 lb boneless, skinless chicken breasts with salt and pepper to taste. Add to the pan and cook for 2-3 minutes per side, until browned.
- Add 2 medium zucchini, chopped, to the pan and cook, stirring occasionally, for 5 minutes, until slightly softened.
- Stir in 1 (15-ounce) can of garbanzo beans (drained and rinsed), 1 (14.5-ounce) can diced tomatoes (undrained), 1 cup of water, 1/2 teaspoon cayenne pepper, 1 teaspoon ground cumin, and 1/2 teaspoon ground cinnamon.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
- Season to taste with additional salt and pepper. Garnish with 1/4 cup chopped fresh cilantro before serving.
- Serve hot over steamed rice or couscous.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
19g
Fat
5g
Carbs
11g