Moroccan Chicken

Recipe Ingredients

1 tablespoon	15ml	Olive oil
8		Chicken thighs
2		Onions - quartered (medium)
1 cup	237ml	Chicken broth
1/3 cup	78ml	Tomato paste
1 teaspoon	5ml	Salt
3/4 teaspoon	3.8ml	Ground ginger
1/4 teaspoon	1.3ml	Ground allspice
2 teaspoons	10ml	Carrots - cut 1" chunks (medium)
2 teaspoons	10ml	Zucchini - sliced 1/4" thick (medium)
1 cup	237ml	Canned, drained chick peas
1 teaspoon	5ml	Tabasco pepper sauce

Recipe Instructions

In Dutch oven, heat oil over medium heat; add chicken thighs and brown on all sides. Add onions, cook 5 minutes until transparent.

Add chicken broth to pot and stir in tomato paste, salt, ginger and allspice. Cover, cook 10 minutes.

Add carrots, simmer 10 minutes. Stir in zucchini, chick peas and Tabasco sauce. Cook, uncovered, stirring occasionally, until vegetables are tender, about 5 minutes.

If desired, serve with additional Tabasco sauce.

This recipe yields 4 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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