15. Thomas’ Moroccan Chicken Stew Spice Rub 2 tsp cumin 1 tsp cardamom ½ tsp cinnamon ½ tsp salt ¼ tsp ground red pepper ¼ tsp black pepper 2 lb skinless chicken thighs 1 tbl olive oil 1 can chick peas (16-32oz) 1 can cut tomato (16 oz) 2 cups sliced zucchini ½ cup chicken broth 1 tbl lemon juice cilantro garnish couscous Coat chicken in spices (I use plastic bag like shake and bake) Brown in hot oil for 3 minutes on each side Drain chickpeas and tomatoes, add, and cook for 5 minutes. Add zucchini and broth, bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Stir in lemon juice at end. Serve with couscous. Add zucchini and broth, bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Stir in lemon juice at end. Serve with