Moroccan Stewed Chicken

I finally got all my Christmas shopping done yesterday ... hooray! It's crazy how busy places are this close to Christmas, and it can really test your patience at times.

So, last night after I got all the shopping done I made Moroccan Stewed Chicken ...















I got it from this recipe, but changed some things:

1 lb boneless, skinless chicken thighs 1 large zucchini, cut into cubes (I used zucchini squash)
1 can garbanzo beans (I also added some pinto beans)
1 can diced tomatoes (I didn't have any diced tomatoes so I just put a little bit of tomato sauce in it)
Chopped fresh cilantro for garnish (I used kale)
1/2 Tbsp olive oil 1 c water 1/2 ts cayenne pepper 1 ts ground cumin 1/2 tsp ground cinnamon 1. Place oil in a large saute pan or side pot over medium-high heat 2. Season chicken with pepper and cook in pan until browned, 2-3 minutes per side. Add zucchini and continue cooking, stirring often. 3. When zucchini pieces have browned lightly, add garbanzo beans, tomatoes, water, cayenne, cumin, and cinnamon. Turn heat to low and simmer until chicken is tender and cooked through, 10 to 15 minutes. Season to taste; garnish with chopped cilantro.

I actually cooked the chicken breasts on our George Foreman seasoned with Mrs. Dash's spices because we like it better that way. I just added the cooked chicken breasts into my pan for a few minutes and mixed it all together so the flavors would mix. I also added some chopped sweet potato, green pepper, and some kind of hot pepper that Erik had bought (I don't typically like things too spicy:s). And, we ate it with brown and wild rice. Here's Erik's plate ...
















P.S. It's too cold outside!