INGREDIENTS:

1 tablespoon olive oil
1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized pieces (raw)
1 1/2 teaspoons salt
1 large yellow onion, chopped
4 cloves garlic, mined
1 tablespoon chopped fresh ginger
1/2 teaspoon paprika
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1 1/2 cups canned chicken broth
1 cup canned crushed tomatoes
1 cup canned chick-peas, drained
1 small zucchini, sliced
3 tablespoons chopped fresh parsley (optional)
1 tablespoon fresh lemon juice
4 cups cooked couscous

DIRECTIONS:

In large pot, heat oil, add 1/4 tsp of salt and chopped onion.
Cook until translucent, about 5 minutes.
Add garlic, ginger, paprika, cumin, oregano, cayenne and turmeric and cook, stirring for 1 minute.
Add broth, tomatoes and remaining 1 1/4 tsp salt.
Bring to a simmer and cook, covered for 10 minutes.
Add chicken, chickpeas, zucchini and bring back to a simmer.
Cook, covered, until chicken and zucchini are just done, about 12 minutes longer.
Add parsley and lemon juice and just let it”hang out” for several minutes or more– does it good in my opinion.
Serve over couscous.

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