• 450 grams boneless, skinless chicken thighs
• Salt and pepper
• 1 large zucchini, cut into cubes
• 1 can chickpeas
• 1 can diced tomatoes
• 1 tbsp olive oil
• 1 cup chicken stock
• 1/2 tsp paprika
• 1 tsp cumin
• 1 tsp ground cinnamon
• Chopped fresh coriander for garnish

Method

1. Heat the oil in a large pan over medium-high heat.
2. Season the chicken thighs with salt and pepper, place them in the pan and cook them for two to three minutes on each side, until brown.
3. Add the zucchini and continue cooking, stirring occasionally.
4. When the zucchini has browned lightly, add the chickpeas, tomatoes, chicken stock, paprika, cumin and cinnamon.
5. Turn the heat to low and simmer for 10 to 15 minutes, until the chicken is tender and cooked through.
6. Season to taste with more salt and pepper, add garnish with chopped coriander. Serves four.

Nutritional information per serving: 1720 kilojoules; 31g protein; 41g carbohydrates; 15g fat; (3g saturated)