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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup(s) canned chick peas, rinsed and drained |
4 carrots, sliced thin |
1 can(s) chicken broth |
1.5 pound(s) chicken cutlets, 1/2 thick |
1/2 cup(s) chopped onion |
1/8 teaspoon(s) cinnamon |
1/4 teaspoon(s) each ground ginger, cumin, and tumeric |
1/2 teaspoon(s) freshly ground pepper |
1/8 teaspoon(s) ground red pepper |
1 teaspoon(s) minced garlic |
1/2 teaspoon(s) salt |
1 tablespoon(s) vegetable oil |
1 pound(s) zucchini, halved lengthwise and sliced 1/4 thick |
Directions:
1. Heat oil in skillet over medium-high heat.
2. Sprinkle both sides of cutlets with salt and pepper. Put half the cutlets in skillet and saute just til cooked through (1.5-2 min per side). Transfer to serving platter and keep warm in oven. Repeat with remaining cutlets.
3. Add onion to skillet and cook 3 min, stirring frequently. Stir in garlic and spices and cook 30 seconds. Add broth, carrots, and chickpeas. Bring to boil, cover, and cook 5 min. Add zucchini and cook covered just til tender (about 2 min). Spoon vegetable over chicken.
4. Serve with couscous or rice.
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