A flavorful and hearty Moroccan-inspired chicken stew with a medley of vegetables and spices.
Heat the chicken broth in a large saucepan over medium heat.
Using low-sodium broth allows you to control the salt level in the dish.
Add the cumin, paprika, and cinnamon to the broth and stir to combine.
Toasting the spices briefly before adding them to the broth can enhance their flavor.
Stir in the garlic, onion, and carrots, and cover the saucepan.
Cut the vegetables into uniform sizes to ensure even cooking.
Add the chicken pieces and zucchini to the saucepan, stirring gently.
Ensure the chicken pieces are submerged in the broth for even cooking.
Mix in the brown sugar and golden raisins, and increase the heat slightly.
The sweetness balances the savory spices, creating a harmonious flavor profile.
Cover and cook until the chicken is fully cooked and the vegetables are tender.
Check the chicken's doneness by ensuring it is no longer pink in the center.
Serve the stew hot, garnished with fresh herbs if desired.
Cilantro or parsley makes a great garnish for added freshness.
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