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How this works
Servings: 6
Calories: 437kcal
Ingredients
- 1 tsp extra-virgin olive oil
- 1 onion diced
- 5 cloves garlic, sliced in half lengthwise or ½ tsp garlic powder (optional)
- 3 cups chopped carrots (about 3 large carrots)
- 3 cups chopped zucchini (about 2 medium zucchini)
- 1/4 tsp saffron threads crushed
- 1 cinnamon stick or ¾ tsp ground cinnamon
- 1 tsp ground cumin
- 1/2 tsp ground cardamom
- 1 Tbsp paprika
- 1 Tbsp dried parsley
- 1 Tbsp dried chives (optional)
- 1/4 tsp salt
- 2 Tbsp finely chopped pitted olives or ¼ cup whole olives
- 1 1/2 lbs skinless, boneless chicken breast or thigh chopped into bite-sized pieces
- Zest and juice of 1 lemon
- 1/2 cup dried apricots diced
- 4 cups chicken stock
- 2-14 ounce cans chickpeas, drained or 4 cups cooked chickpeas
- Freshly chopped parsley to garnish (optional)
- Cooked couscous or rice, for serving
Instructions
- In large pot, heat olive oil over medium heat. When hot, add onion, garlic (if using), carrots, and zucchini. Cook for 6 minutes, stirring frequently.
- Add spices, salt, olives, chicken, lemon zest (not juice), dried apricots, and stock. Bring to a boil, cover, reduce heat to low, and simmer for 30 minutes, or until carrots and chicken are tender.
- Add chickpeas and simmer for 5 minutes more. Stir in lemon juice and adjust salt to taste.
- Serve garnished with chopped parsley (if using) over couscous or rice.
Notes
Tip:
Any type of olives will work—e.g., green, purple, or black—and though you don’t need an entire jar for the recipe, you can serve the rest as an appetizer or snack.
Nutrition
Serving: 1g | Calories: 437kcal | Carbohydrates: 55g | Protein: 39g | Fat: 7g | Sodium: 535mg | Fiber: 13g | Sugar: 19g
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