Moroccan Chicken and Vegetables

I really enjoy Moroccan cuisine, but it is another one of those things that I've only had in restaurants and never tried to make at home. When I came across this recipe and realized I already had most of the ingredients, I decided to give it a try. I didn't have saffron, though, and neither of the two grocery stores near us did either, so I decided to combine it with another recipe I found. The spices were slightly different, and I had them all on hand.

This was so delicious, and totally easy! Do all the chopping and prep work first, and you'll be able to just dump everything in the pot and be good to go. This was great as leftovers too, the flavors really blended together.

Moroccan Chicken and Vegetables

4 chicken thighs
salt / pepper
1 Tablespoon of olive oil
2 cloves of garlic, pressed

2 zucchini, sliced
5 carrots, chopped
1 onion, sliced
1 can of chickpeas

1/4 teaspoon of turmeric
1/4 teaspoon of cayenne
1/2 teaspoon of oregano
1/2 teaspoon of paprika
3/4 teaspoon of cumin
1 teaspoon ground ginger

1 1/2 cups chicken broth
1 14.5 oz. can of diced tomatoes with juice

1/3 cup toasted pine nuts
1/3 cup cilantro

Directions: Rinse and pat dry chicken thighs. Season on both sides with salt and pepper. Heat olive oil and garlic in stock pot, and put chicken thighs in. Brown on both sides, but they don't need to cook completely through at this time.

Add the remaining ingredients up until the pine nuts, including the vegetables, spices, and chicken broth and tomatoes. Bring to a boil, and then reduce to a simmer and cover. Allow to cook for about 15 minutes, or until all the vegetables are soft. Serve over brown rice or couscous and garnish with the pine nuts and cilantro. Enjoy!

(We had the leftovers in pitas, which were delicious as well!)

Adapted from Apple a Day and allrecipes.com, original recipes here and here.