Moroccan Braised Chicken With Zucchini

• 10 ounces canned chicken broth, undiluted
• 1 tablespoon ground cumin
• 2 teaspoons paprika
• 1/2 teaspoon cinnamon
• 1/2 teaspoon chili flakes (Option, replace chili flakes and garlic clove with Harissa)
• 1 garlic clove, minced (Option, replace chili flakes and garlic clove with Harissa)
• 1 onion, sliced into wedges
• 6 slim carrots, cut into bite-sized lengths
• 3 chicken breasts (cut into thirds) or 6 chicken thighs, boneless, skinless (cut in half)
• 2 slim zucchini, but into thick rounds
• 1 tablespoon brown sugar or 1 tablespoon honey
• 1/4 cup golden raisin
• 1/4 cup dried apricot, thinly sliced

1. Pour broth into a large, wide saucepan and set over medium-high heat. Stir in seasonings and garlic. Add onions and carrots to broth. Cover and reduce heat to medium-low. Boil gently until carrots begin to soften slightly, about 5 minute.
2. Stir zucchini and chicken into broth. Then stir into broth with sugar, raisins and apricots. Increase heat to medium. Cover and cook, stirring occasionally, until chicken is springy when pressed, 7 to 10 minute.

chicken broth, ground cumin, paprika, cinnamon, chili flakes, garlic, onion, carrots, chicken breasts, zucchini, brown sugar, golden raisin, apricot

Taken from www.food.com/recipe/moroccan-braised-chicken-with-zucchini-505776 (may not work)