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  • 35minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C
MineralsPhosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 8 small boneless, skinless chicken thighs (1 1/4 pound), trimmed of excess fat, and patted dry

  3. 1/2 teaspoon cinnamon

  4. 1/2 teaspoon ground cumin

  5. 1/2 teaspoon black pepper

  6. 1/4 teaspoon cayenne

  7. 1 14 1/2 ounce can stewed tomatoes

  8. 2 medium zucchini (1 1/4 pound), halved lengthwise and cut into chunks

  9. 2 tablespoons honey (Kosher/Kosher for Passover )

  10. 1/4 cup water

  11. Garnish: chopped parsley and cilantro

Instructions Jump to Ingredients ↑

  1. 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.

  2. Sprinkle with herbs .

  3. Cooks' note: This recipe, without the fresh herbs, can be made 1 day ahead. Cool, uncovered, then chill covered. Reheat and sprinkle with herbs.

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