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!

Ingredients

3 serv.

ounces canned chicken broth, undiluted↗10
tablespoon ground cumin↗1
teaspoons paprika↗2
teaspoon cinnamon↗1⁄2
teaspoon chili flakes (Option, replace chili flakes and garlic clove with Harissa)↗1⁄2
garlic clove, minced (Option, replace chili flakes and garlic clove with Harissa)↗1
onion, sliced into wedges↗1
slim carrots, cut into bite-sized lengths6
chicken breasts (cut into thirds) or 6 chicken thighs, boneless, skinless (cut in half)↗3
slim zucchini, but into thick rounds↗2
tablespoon brown sugar or 1 tablespoon honey↗1
cup golden raisin↗1⁄4
cup dried apricot, thinly sliced↗1⁄4

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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