Moroccan-Style Chicken Thighs with Zucchini
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Ruth Cousineau
This recipe calls for canned, seasoned stewed tomatoes, which eliminates the need to chop onions and garlic and makes for a quick weeknight dinner. Play up its sweet spiciness with a side dish of mashed butternut squash.
- 2 tablespoons olive oil
- 8 small boneless, skinless chicken thighs (1 1/4 pound), trimmed of excess fat, and patted dry
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne
- 1 14.5 ounce can stewed tomatoes
- 2 medium zucchini (1 1/4 pound), halved lengthwise and cut into chunks
- 2 tablespoons honey (Kosher/Kosher for Passover)
- 1/4 cup water
- Garnish: chopped parsley and cilantro
- Heat oil in a heavy 12-inch skillet over medium-high heat until it shimmers and lightly brown chicken on both sides. Add remaining ingredients, stirring to coat. Simmer, partially covered, until chicken is cooked through and zucchini is tender, about 25 minutes.
- Sprinkle with herbs.
- Cooks' note: This recipe, without the fresh herbs, can be made 1 day ahead. Cool, uncovered, then chill covered. Reheat and sprinkle with herbs.