Mo-Rock-On Chicken. (I really am sorry.)

I think it’s pretty obvious, but it’s comfort food week at the Weidner abode. Is this a bad thing? Ask my waistline. Is this a good thing? Ask my husband.

Moroccan Chicken with Couscous:

What it takes for 4:

* 6 boneless, skinless chicken thighs

* 2 onions, thinly sliced

* 3 carrots, diced

* 1 (14.5 oz) can whole peeled tomatoes

* 1 (14.5) can chickpeas, drained and rinsed

* 1 zucchini, halved and sliced into quarters

* 1/2 tsp. chili powder

* 1/2 tsp. cinnamon

* 1/2 tsp. ground ginger

* 1/2 tsp. tumeric

* 1 cup organic chicken broth

* 3/4 cup water

* 1/2 cup couscous

* coarse salt and freshly ground pepper

In a large pot combine chicken, onions, carrots, spices, broth and water. Simmer with a lid for about 15 minutes. Season with salt and pepper. Add the zucchini and simmer an additional 15 minutes.

Serve with couscous. Look at you, all Moroccan-like.


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