Moroccan night!

We both really enjoyed this meal. It's actually a recipe from Men's Health. It was very filling, healthy, and packed with some great flavors. The spices are not overpowering, allowing the true flavors of the garbanzo beans and the tomatoes shine through. I don't really even love garbanzo beans that much, but they were a must in this dish and really made it.

I served this on top of cous cous with corn on the cob.

Moroccan Stewed Chicken

1 lb boneless, skinless chicken thighs (I used chicken breasts and cut them in small, finger-like pieces)
1 large zucchini, cut into cubes
1 can (16 oz) garbanzo beans
1 can (14.5 oz) diced tomatoes
Chopped fresh cilantro for garnish
1/2 Tbsp olive oil
Salt and pepper to taste
1 cup chicken stock or water
1/2 tsp cayenne pepper
1 tsp ground cumin
1/2 tsp ground cinnamon

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.

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 (if desired).