Moroccan Braised Chicken With Zucchini

5.0(6)

Built around fall veggies and an intriguing, spicy sauce, this dish needs only quick-cooking couscous to soak up all the goodness. Another healthy dish from Chatelaine magazine. Enjoy!

by Nif_H·published 2013-08-12

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One Dish Meal

Servings

3 serving(s)

Total time

32 min

prep 20 min

Calories / serving

465 kcal

Ingredients (13)

serves

10 ounces canned chicken broth, undiluted
1 tablespoon ground cumincumin
2 teaspoons paprikapaprika
1/2 teaspoon cinnamoncinnamon
1/2 teaspoon chili flakes (Option, replace chili flakes and garlic clove with Harissa)
1 garlic clove, minced (Option, replace chili flakes and garlic clove with Harissa)garlic
1 onion, sliced into wedgesonion
6 slim carrots, cut into bite-sized lengthscarrot
3 chicken breasts (cut into thirds) or 6 chicken thighs, boneless, skinless (cut in half)chicken
2 slim zucchini, but into thick roundszucchini
1 tablespoon brown sugar or 1 tablespoon honeyhoney
1/4 cup golden raisin
1/4 cup dried apricot, thinly sliceddried-apricot

Instructions (2 steps)

01Pour broth into a large, wide saucepan and set over medium-high heat. Stir in seasonings and garlic. Add onions and carrots to broth. Cover and reduce heat to medium-low. Boil gently until carrots begin to soften slightly, about 5 minute.

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Rich recipe — supports nutrition-aware planning.