Moroccan Chicken with Tomatoes and Zucchini

This next recipe is from Robin Miller's cookbook. I got it at the library and really enjoyed it for its easy, yummy recipes. The recipe is great for fall when zucchini is in season. The dish tastes very nice over basmati rice to make a meal.

Moroccan Chicken with Tomatoes and Zucchini

Ingredients

• 2 tsp olive oil
• 2 cloves garlic, minced
• 1 1/4 lbs chicken breasts, diced into 2 inch pieces
• 1 tsp cumin
• 1 tsp cardamom
• 1/4 tsp cinnamon
• 14 oz can diced tomatoes
• 1 medium zucchini, diced

Method

1. Heat a skillet over medium high heat, add oil and cook garlic for 60 seconds. Be sure not to burn!
2. Add the chicken and brown well on all sides. Next, add the spices and cook for another 60 seconds or so.
3. Add the tomatoes and zucchini and simmer until the chicken is cooked through, 5 minutes or so. Season with salt and pepper.

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