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 YOU’LL
NEED
˝ Tbsp olive oil
Salt and
pepper to taste
1 cup chicken
stock or water
½ tsp cayenne
pepper
1 tsp ground
cumin
½ tsp ground
cinnamon
1 lb boneless,
skinless
chicken thighs
1 large zucchini,
cut into cubes
1 can (16 oz)
garbanzo beans
1 can (14.5 oz)
diced tomatoes
Chopped fresh
cilantro for
garnish
HOW
TO MAKE IT
1. Heat the oil in a large
sauté pan or a wide pot over
medium-high heat. Season
the chicken thighs with salt
and pepper, place them in the
pan, and cook them for 2 to
3 minutes on each side, until
they brown thoroughly. Add
the zucchini and continue
cooking, stirring occasionally
2. When the zucchini pieces
have browned lightly, add the
garbanzo beans, 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 and garnish
with chopped cilantro.
Makes 4 servings
EAT WITH
½ cup cooked couscous (prepared
per package instructions) tossed
with 2 Tbsp golden raisins,
2 Tbsp toasted pine nuts, and ¼
cup chopped cilantro
PER SERVING
420 calories
31 grams (g)
protein
41 g carbohydrates
15 g
fat (3 g saturated)
7 g fiber
610
milligrams sodium
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