An excellent chicken dish that we normally serve with long grain or Basmatti rice and vegitable of your choice.

8 bone-in skinless chicken thighs (about 2 1/2 pounds)
3 carrots (about 1/2 pound), cut into 1 1/2-inch chunks
3 onions, thinly sliced 
1 can (14 1/2 ounces) whole tomatoes, drained 
1 can (15 1/2 ounces) chickpeas, drained and rinsed
1 3/4 cups chicken stock or reduced-sodium canned broth
1/2 teaspoon ground ginger
1/4 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/8 teaspoon chili powder 
1 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
2 zucchini (about 1 pound),  halved crosswise and quartered lengthwise

1. In a Dutch oven or some other type deep pot with a lid, combine chicken, carrots, onions, tomatoes, chickpeas, stock, 3/4 cup water, ginger, turmeric, cinnamon, chili powder, salt, and pepper. Use a wooden spoon to break up tomatoes, or substitute with diced tomato’s in the can which is so much easier..
2. Bring to a simmer over medium heat. Cover, and cook for 15 minutes.
3. Add zucchini, and cook until chicken is cooked through yet still tender, about 15 minutes more.

Copyright 2004, 2005, 2006 S/V Bruadair. No reproduction without written consent.