Moroccan Chicken

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  • 1 tablespoon olive oil
  • 8 chicken thighs
  • 2 medium onions, quartered
  • 1 cup chicken broth
  • 1/3 cup tomato paste
  • 1 teaspoon salt
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • 2 medium zucchini, sliced 1/4 inch thick
  • 1 cup canned, drained chick peas
  • 2 teaspoons TABASCO® brand Original Red Sauce


Heat oil in a Dutch oven over medium heat; add chicken and brown on all sides. Add onions and cook 5 minutes or until transparent. Stir in chicken broth, tomato paste, salt, ginger and allspice. Cover and cook 10 minutes.

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

Makes 4 servings.

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