Chicken Moroccan Style

Tonight we had a different kind of dinner. I got this recipe from the Cooking Light website today. It was soooooooo good! I think that I could eat this stuff everyday. Not to mention that it was my first time to eat chickpeas! I liked them. Now I am curious to find out if I would like Hummus, but back to the chicken. I loved it! It didn't hurt that I love couscous too! Only problem was I was a little too happy when I made them. Talk about salty! Everyone ate them though. We just didn't put any additional salt on the chicken. I will definitely be making this again! For late night snacks I made the Flourless Peanut Butter Cookies that my Sister posted today on her blog. They came out good! My husband is going to be taking some of these to work with him to share with his fellow workers. Kourtney said she is going to take some to the kids in her food science class. What a treat for everyone! I am gonna go get me some cookies and milk, then go visit my mom. Today is her birthday and I think she needs a little peanut butter bliss! Until next time.....

Moroccan-Style Chicken Thighs

2 teaspoons ground cumin
1 teaspoon ground cardamom
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
8 chicken thighs (2 pounds), skinned
1 tablespoon olive oil
1 (15-ounce) can chickpeas (garbanzo beans), drained
1 (14.5-ounce) can no-salt-added diced tomatoes, drained
2 cups (1/4-inch) sliced zucchini
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon fresh lemon juice
Cilantro sprigs (optional)

Combine first 6 ingredients in a small bowl; rub chicken with cumin mixture. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and sauté 3 minutes on each side. Add chickpeas and tomatoes; cook 5 minutes. Add zucchini and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in lemon juice. Garnish with cilantro, if desired.

Yield: 4 servings (serving size: 2 chicken thighs and 1/2 cup chickpea mixture)

Source: Cooking Light Magazine October 1999