With Indian festive food almost every day, everyone at home wanted a little change. I decided to try something different and with the help of my internet friend "goggle", I came across this simple, easy recipe by Martha Stewart. She has a few recipes of Moroccan chicken with variations but this one caught my eye since it was low in fat and super easy. The recipe needs no oil for cooking and everything goes in one pot. The dish is ready in 45 minutes or less - perfect meal for a week day dinner.
4 skinless chicken thighs, bone in
1 large onions, cut into chunks
2 carrots, peeled and cut into chunks
3/4 cup diced tomatoes
1/2 cup cooked garbanzo beans (chick peas)
1 tsp ginger, grated
1 tsp red chilli powder (or more as per personal preference)
1/2 tsp turmeric powder
1/4 tsp cinnamon powder
salt and pepper to taste
1 large green squash (zucchini), cut into chunks
How it's made:
In a large heavy bottom pan, combine chicken, onions, carrots, tomatoes, beans, ginger, chilli powder, turmeric, cinnamon salt, pepper and 1 cup water. Boil and then reduce heat. Cook for 30 minutes or until chicken is almost done. Lastly add squash and cook for another 10 minutes until vegetable is tender. Adjust seasoning and serve with couscous.
Note: I used Near East brand Herb chicken couscous. Follow direction on box for cooking instructions.