Moroccan Stewed Chicken

I know that food is not the main focus of this blog, (UPDATE: Who cares?) but I love food, and this recipe was AMAZING. I found it in the January issue of Women’s Health magazine and just tried it last week. This is my personal adaptation, which is a little more haphazard then the original recipe, and has a few extra ingredients. It’s so quick and easy! You can find the Men’s Health version at http://au.lifestyle.yahoo.com/b/mens-health/3191/moroccan-stewed-chicken/
Image from website.

Ingredients:
1 lb boneless skinless chicken thighs
I large zucchini, cubed.
1 can garbanzo beans
1 can diced tomatoes
chopped fresh cilantro
½ Tbsp olive oil
1 cup chicken stock or water
½ tsp cayenne pepper
1 tsp ground cumin
½ tsp ground cinnamon
2 cloves minced garlic
1-ish onion
1 bell pepper

All of these measurements are totally subjective other then pouring out cans I didn’t measure a thing. I’m sure I put more of the spices then was called for, but I tried to use the measurements as a guide to my haphazard pouring. I used a 2 cup can of chicken stock instead of one cup. It will seem overly soupy but if you keep any as leftovers it will evaporate in the fridge and the extra moisture will be needed. Also any kind of chicken will work, even leftover rotisserie chicken from the grocery store.

Make:
Heat the oil in a large pan over medium-high heat.
Sauté two cloves of garlic and half a large onion, or a whole small onion and bell pepper.
Season the chicken thighs with salt and pepper, place them in the pan and cook them for two to three minutes on each side, until brown.
Add the zucchini and continue cooking, stirring occasionally.
When the zucchini has browned lightly, add the chickpeas, tomatoes, chicken stock, cayenne, cumin and cinnamon.
Turn the heat to low and simmer for 10 to 15 minutes, until the chicken is tender and cooked through.
Season to taste with more salt and pepper, add garnish with chopped cilantro. Serves four. (although it served my family of 4 more or less twice, so unless you get seconds expect leftovers)

Side:
Cook plain couscous according to the box instructions, add pine nuts, raisins, and chopped cilantro (this is from the Magazine). From Me: plain couscous is BLAND. To make this better add ground cumin, garlic powder and celery salt. You could also just use a box of flavored couscous. To get the flavor of the pine nuts, raisins, and cilantro in the couscous, mix it in with the boiling water.

Serve: in a bowl together not much broth.

Mmmmmmm! Until next time.