Moroccan braised chicken with zucchini

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20 min


3 servings

* PLUS Cooking time: 12 minutes
Moroccan braised chicken with zucchini


  • 284-mL can undiluted chicken broth
  • 1 tbsp ground cumin
  • 2 tsp paprika
  • 1/2 tsp cinnamon
  • 1/2 tsp hot-red-chili-flakes
  • 1 garlic clove , minced
  • 1 onion
  • 6 small carrots
  • 3 skinless, boneless chicken breasts
  • 1 tbsp honey or brown sugar
  • 1/4 cup golden raisins
  • 1/4 cup thinly sliced dried apricots


  • Pour broth into a large, wide saucepan and set over medium-high heat. Stir in seasonings and garlic. Meanwhile, slice onion into wedges and carrots into bite-size lengths. Add to broth. Cover and reduce heat to medium-low. Boil gently until carrots begin to soften slightly, about 5 min.
  • Meanwhile, slice each chicken breast into 3 pieces. Slice zucchini into thick rounds. Then stir into broth with sugar, raisins and apricots. Increase heat to medium. Cover and cook, stirring occasionally, until chicken is springy when pressed, 7 to 10 min. Delicious over couscous.

Nutrition (per serving)

  • Calories
  • 347,
  • Protein
  • 35 g,
  • Carbohydrates
  • 47 g,
  • Fat
  • 3 g,
  • Fibre
  • 8 g,
  • Sodium
  • 920 mg.

Built around fall veggies and an intriguing, spicy sauce, this dish needs only quick-cooking couscous to soak up all the goodness.


Instead of chili flakes and garlic, substitute 1/2 tsp (2 mL) harissa, a fiery Tunisian chili sauce popular in North Africa. Generously laced with coriander, garlic, cumin, mint and caraway seeds, this sauce is often served with couscous.