Recipe

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• 24 oz chicken breasts, cut into chunks and sauted
• 1 cup green pepper, cleaned and sliced into strips
• 1 cup red pepper, cleaned and sliced into strips
• 1 cup onion, cleaned and sliced into strips
• 1/2 cup zucchini, sliced (optional)
• 1 garlic clove, minced
• 2 tbsp parsley, chopped
• 1 (16 oz) can stewed tomatoes with juice
• 5 tbsp olive oil
• 1 tsp arabic seven spice
• 1/2 tsp salt and pepper (or to taste)

• 1 Mix the dry spices and pat into the chicken. (Begin with half the 7 spice and add the rest later as desired for additional flavor.)
• 2 Heat 2 tablespoons of olive oil in a Dutch oven. Brown the chicken uncovered on medium heat for about 1 minute on each side. Remove the chicken from the Dutch oven and set aside.
• 3 Set the heat to medium-low. Add the 3 remaining tablespoons olive oil to the same Dutch oven. When it is hot, add onions and pepper and cook till onion starts to brown.
• 4 Add everything else and stir well, cover and simmer over low heat for at least 30 minutes.
• 5 See to it that there is enough juice all the time. If the tomatoes are not juicy enough, and the liquid evaporates, add some hot water.
• 6 Serve with salad, rice and pita.