Moroccan Braised Chicken With Zucchini

READY IN: 32mins
Recipe by Nif_H

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!

Top Review by Chef Jean

This recipe turned out great! Loved the flavors from all of the spices. This wasn't too spicy, but could easily be adjusted to make it spicier if you like. Made for the Hot Pink Panthers, ZWT9.

Ingredients Nutrition

Directions

  1. Pour 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.
  2. Stir zucchini and chicken into broth. 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 minute.

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