Moroccan-Style Chicken Thighs

Ingredients

• 2 teaspoons ground cumin
• 1 teaspoon ground cardamom
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon black pepper
• 8 chicken thighs (2 pounds), skinned
• 1 tablespoon olive oil
• 1 (15-ounce) can chickpeas (garbanzo beans), drained
• 1 (14.5-ounce) can no-salt-added diced tomatoes, drained
• 2 cups (1/4-inch) sliced zucchini
• 1/2 cup fat-free, less-sodium chicken broth
• 1 tablespoon fresh lemon juice
• Cilantro sprigs (optional)

Preparation

1. Combine first 6 ingredients in a small bowl; rub chicken with cumin mixture. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and sauté 3 minutes on each side. Add chickpeas and tomatoes; cook 5 minutes. Add zucchini and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in lemon juice. Garnish with cilantro, if desired.