If you’re like us cooking for the family is not an easy task and finding a recipe everyone can agree on is even harder. We found this recipe for Moroccan Chicken years ago and it’s been a family favorite ever since. It originally came from Men’s Health, a magazine we used to subscribe to, way back when people actually subscribed to magazines. We’ve made a few adjustments over the years to meet our families particular tastes but we think you’ll like it.
What you’ll need:
2 packs boneless skinless chicken thighs
1 large Zucchini – Cut in to pieces
2 cans diced tomatoes
1 can garbanzo beans
2 cups chicken stock or water
1/2 tsp cayenne pepper
2 tsp ground cumin
1 tsp of ground cinnamon
Salt and Pepper
White or Brown Rice
How to make it:
Heat olive oil in a large saute pan or low pot over medium high heat. Generously season the chicken thighs with salt and pepper, place them in the pan and cook them for a few minutes on each side until they are brown thoroughly. Add the zucchini and continue cooking. Stirring occasionally.
When the zucchini has been in there for a bit and is starting to brown add the garbanzo beans, tomatoes,, chick stock, cayenne, cumin and cinnamon. Turn the heat to low and simmer for 10 to 15 minutes or until the chicken is cooked through.
In the meantime make your rice according to package instructions.
The original recipe says to serve it with couscous something I love but my family does not. We’ve also served this with mashed potatoes but white rice is by far our family’s favorite.
We like to serve this in big bowls like a stew. It’s warm and inviting from the moment you start cooking, the cinnamon smells so good.