1. In heavy large nonstick saucepan or Dutch oven, place olive oil over high heat. Add chicken and cook about 10 minutes, turning to brown on all sides. Stir in onion, 2. garlic, ginger, carrots, chickpeas, raisins, cinnamon, cumin, turmeric and water. Bring to a simmer, reduce heat and cook about 20 minutes.
3. Stir in zucchini and simmer an additional 10 minutes.
4. Remove cinnamon sticks. Serve in large bowls over couscous.
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|Serving Size: 1 Serving (564g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 79 (28%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 2g|
|Cholesterol 46.2mg||14 %|
|Sodium 258.3mg||9 %|
|Potassium 746.5mg||20 %|
|Total Carbohydrate 37.6g||11 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 31g|
|Protein 15.5g||22 %|
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Calories per serving: 279
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