Moroccan Stewed Chicken

A friend of mine found this recipe in a Men's health magazine. It was quick and easy and pretty good for you.

1 lb boneless skinless chicken thighs (we used breast tenders cut in half and it worked)
1 large zucchini cut into cubes
1 16 oz can of Garbanzo beans, drained
1 14.5 oz can of diced tomatoes
1/2 Tbsp olive oil
salt and pepper to taste
1 cup chicken stock or water
1 tsp cayenne pepper
1 tsp ground cumin
1/2 tsp ground cinnamon

1 Heat the oil in a large saute pan or a wide pot over medium high heat. Season the Chicken with salt and pepper, place them in the pan, and cook them for 2 to 3 minutes on each side, until the brown thoroughly. Add the Zucchini and continue cooking, stirring occasionally.

2 When the zucchini pieces have browned lightly, add the Garbanzo beans, tomatoes, chicken stock, cayenne, cumin and cinnamon. Turn the heat to low and simmer for 10 to 15 minutes until the chicken is tender and cooked through. Season to taste with more salt and pepper and garnish with chopped cilantro. Makes 4 servings

Eat with 1/2 cooked couscous (prepared per package instructions) tossed with 2 Tbsp golden raisins, 2 Tbsp toasted pine nuts and 1/4 cup chopped cilantro.
(We put it over brown rice and it tasted great)

Per serving
420 calories
31 grams protein
41 grams carbohydrates
15 grams fat (3 grams saturated)
7 grams fiber
610 milligrams sodium