Moroccan chicken

A spicy delight for a cool Autumn evening.

Ingredients

500g chicken thigh, skin removed, fat trimmed
Olive oil
2 zucchinis
1 tinned salt reduced diced tomatoes
1 cup reduced salt chicken stock
½ teaspoon paprika
1 teaspoon cumin
1 teaspoon cinnamon
1 medium tin chick peas

Method

1. Season raw chicken with salt and pepper and lightly cook in a small amount of olive oil until chicken is lightly browned.
2. Add chopped zucchinis to pan and simmer until soft. Add chick peas, stock and tomatoes and spices to pan and simmer until cooked through.
3. Serve with small amount of brown rice or without for a lower carb version.