Recipe by Nif
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.
- 10 ounces canned chicken broth, undiluted
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 1⁄2 teaspoon cinnamon
- 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)
- 1 onion, sliced into wedges
- 6 slim carrots, cut into bite-sized lengths
- 3 chicken breasts (cut into thirds) or 6 chicken thighs, boneless, skinless (cut in half)
- 2 slim zucchini, but into thick rounds
- 1 tablespoon brown sugar or 1 tablespoon honey
- 1⁄4 cup golden raisin
- 1⁄4 cup dried apricot, thinly sliced
Directions See How It's Made
- 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.
- 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.