Moroccan stewed chicken is a recipe I got from a co-worker. He was eating leftovers of this for lunch one day and it smelled so good. I asked him for the recipe and I have made this many times since then. It's originally from Men's Health magazine. I'm sharing the recipe that I've tweaked a bit. This meal is similar to a vegetarian version that I've posted before: Butternut squash Moroccan stew. I like both variations a lot (the chicken more for summer and the squash more for fall/winter). Another great thing about this recipe is that it is a different way to use up some of your summer zucchini harvest (along with these muffins and these enchiladas). This recipe serves two with leftovers and can easily be adjusted to serve more. You can also adjust the cayenne to your liking. This recipe will make a medium-spicy dish.
Moroccan stewed chicken
1/2 - 3/4 lb chicken breasts (or thighs, whichever you prefer)
1 medium zucchini, diced
1 15 oz. can (or about 3/4 cup dried and soaked) garbanzo beans
1 14-15 oz. can diced tomatoes (or diced fresh tomatoes - add a pinch of sugar, if needed)
1-2 cups low sodium chicken stock
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
3/4 teaspoon cumin
salt to taste
fresh cracked black pepper to taste
1/4 cup golden raisins
about 1/3 cup cilantro, chopped
2 tablespoons pine nuts, lightly toasted
1 cup couscous, cooked to package directions
extra virgin olive oil for cooking
In a large skillet warm the olive oil. Season your chicken with salt and pepper and add to the pan when hot. Brown on both sides and cook through, then remove the chicken from the pan and set aside. Add the zucchini to the pan and cook until golden stirring occasionally, about 5 minutes. Then add the chicken stock, tomatoes, salt, cayenne, cinnamon, and cumin to the pan (if you are using beans that were dried, add them now). Stir and cook over medium heat until boiling, then reduce to simmer. Simmer for about 10-15 minutes, until the zucchini (and beans) are softened. Check for spice and add more spices and/or chicken stock, if needed.
If using canned beans, add them to the pan along with the raisins and stir. Prepare the couscous and stir in the pine nuts. Then return to chicken to the pan. Continue to simmer until the chicken is warmed through and the raisins have plumped. Stir in the cilantro.
Serve over couscous and top with extra cilantro for garnish.