Moroccan braised chicken with zucchini
0
- Prep Time20 mins
- Total Time20 mins
- Makes3 servings
Ingredients
284-mL can undiluted chicken broth
1 tbsp ground cumin
2 tsp paprika
1/2 tsp cinnamon
1/2 tsp hot-red-chili-flakes
1 garlic clove, minced
1 onion
6 small carrots
3 skinless, boneless chicken breasts
1 tbsp honey or brown sugar
1/4 cup golden raisins
1/4 cup thinly sliced dried apricots
Instructions
Pour broth into a large, wide saucepan and set over medium-high heat. Stir in seasonings and garlic. Meanwhile, slice onion into wedges and carrots into bite-size lengths. Add to broth. Cover and reduce heat to medium-low. Boil gently until carrots begin to soften slightly, about 5 min.
Meanwhile, slice each chicken breast into 3 pieces. Slice zucchini into thick rounds. Then stir into broth with sugar, raisins and apricots. Increase heat to medium. Cover and cook, stirring occasionally, until chicken is springy when pressed, 7 to 10 min. Delicious over couscous.
Nutrition (per serving)
Calories 347, Protein 35g, Carbohydrates 47g, Fat 3g, Fibre 8g, Sodium 920mg.
Built around fall veggies and an intriguing, spicy sauce, this dish needs only quick-cooking couscous to soak up all the goodness.
AUTHENTIC HARISSA
Instead of chili flakes and garlic, substitute 1/2 tsp (2 mL) harissa, a fiery Tunisian chili sauce popular in North Africa. Generously laced with coriander, garlic, cumin, mint and caraway seeds, this sauce is often served with couscous.