1 lb boneless, skinless chicken thighs

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 Tsp. olive oil

Salt and pepper to taste

1 C. chicken stock or water

1/2 tsp. cayenne pepper

1 tsp. ground cumin

1/2 tsp. ground cinnamon

 

Heat the oil in a large saute 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. Serving Suggestions: Eat with: 1/2 C. cooked couscous (prepared per package instructions) tossed with 2 Tsp. golden raisins, 2 Tsp. toasted pine nuts, and 1/4 C. chopped cilantro