In large, non-stick soup pot, place olive oil over high heat. Add chicken and cook about 10 minutes, turning to brown on all sides. Stir in onion, garlic, chickpeas, ginger, carrots, raisins, cinnamon, cumin, tumeric and water. Bring to simmer, reduce heat and cook for about 20 minutes. Stir in zucchini and simmer an additional 10 minutes. Remove cinnamon sticks. Season with salt and pepper to taste and serve.
Serve in large bowls, over cous cous.
Republished with Permission, National Chicken Council
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|Serving Size: 1 Serving (666g)|
|Recipe Makes: 4|
|Calories from Fat: 207 (23%)|
|Amt Per Serving||% DV|
|Total Fat 23g||31 %|
|Saturated Fat 6.1g||31 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 138.6mg||43 %|
|Sodium 351.1mg||12 %|
|Potassium 1189.9mg||31 %|
|Total Carbohydrate 126.3g||37 %|
|Dietary Fiber 12.8g||51 %|
|Sugars, other 113.6g|
|Protein 50.2g||72 %|
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Calories per serving: 916
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