Ingredients for One Pan Moroccan Stewed Chicken
- Boneless Skinless Chicken Thighs
- 1 (15-ounce) can garbanzo beans (drained and rinsed)
- 1 (14.5-ounce) can diced tomatoes (undrained)
- 2 medium zucchini, diced
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- Cayenne Pepper
- 1/2 teaspoon ground cinnamon
- Olive Oil
- 1 cup chicken broth
- Salt And Pepper
- Whole Grain Rice
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How to Make One Pan Moroccan Stewed Chicken
- Heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
- Season 1.5 lbs boneless, skinless chicken thighs with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Add chicken to the skillet and brown on both sides for about 3-4 minutes per side.
- Add 2 medium zucchini, diced, to the skillet. Stir and sauté for 5-7 minutes, until tender and lightly browned.
- Stir in 1 (15-ounce) can garbanzo beans (drained and rinsed), 1 (14.5-ounce) can diced tomatoes (undrained), and 1 cup chicken broth.
- Sprinkle with 1 teaspoon ground cumin, 1/2 teaspoon cayenne pepper (or to taste), and 1/2 teaspoon ground cinnamon.
- Reduce heat to low, cover, and simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Season with additional salt and pepper to taste.
- Garnish with 1/4 cup chopped fresh cilantro before serving.
- Serve hot over 1 1/2 cups cooked whole grain rice or couscous.
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
42g
Fat
16g
Carbs
23g
