Ingredients
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10 ounces canned chicken broth, undiluted
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1 tablespoon ground cumin
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2 teaspoons paprika
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1/2 teaspoon cinnamon
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1/2 teaspoon chili flakes (Option, replace chili flakes and garlic clove with Harissa)
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1 onion, sliced into wedges
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6 slim carrots, cut into bite-sized lengths
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3 chicken breasts (cut into thirds) or 6 chicken thighs, boneless, skinless (cut in half)
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2 slim zucchini, but into thick rounds
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1 tablespoon brown sugar or 1 tablespoon honey
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1/4 cup golden raisin
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1/4 cup dried apricot, thinly sliced
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1 garlic clove, minced (Option, replace chili flakes and garlic clove with Harissa)
Instructions
- Pour broth into a large, wide saucepan and set over medium-high heat. Stir in seasonings and garlic. Add onions and carrots to broth. Cover and reduce heat to medium-low. Boil gently until carrots begin to soften slightly, about 5 minute.
- Stir zucchini and chicken into broth. 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 minute.