Moroccan-Style Chicken Thighs

Ingredients

• 0.3 teaspoon pepper black
• 15 ounce chickpeas drained canned (garbanzo beans)
• 14.5 ounce canned tomatoes diced drained canned
• 2 pounds chicken thighs 
• 0.5 cup less-sodium chicken broth fat-free
• 1 teaspoon ground cardamom 
• 0.5 teaspoon ground cinnamon 
• 2 teaspoons ground cumin 
• 0.3 teaspoon ground pepper red
• 1 tablespoon juice of lemon fresh
• 1 tablespoon olive oil 
• 0.5 teaspoon salt 
• 2 cups zucchini sliced ()

Equipment

• bowl
• frying pan

Directions

1. Combine first 6 ingredients in a small bowl; rub chicken with cumin mixture.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add chicken, and saut 3 minutes on each side.
4. Add chickpeas and tomatoes; cook 5 minutes.
5. Add zucchini and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in lemon juice.
6. Garnish with cilantro, if desired.