Country World

• 1 large zucchini, cubed
• 1 c. chicken stock
• 16 oz. garbanzo beans
• 1/2 tbsp. olive oil
• 1 can diced tomatoes
• 1/2 tsp. cayenne
• 1/2 tsp. ground cinnamon
• 1 lb. boneless, skinless chicken thighs
• 1 tsp. ground cumin

Heat oil in skillet over medium/high heat. Season chicken with salt and pepper and brown on either side. Add zucchini and cook until lightly browned. Add garbanzo beans, tomatoes, chicken stock, cayenne, cumin and cinnamon. Reduce heat and simmer until chicken is cooked thoroughly.

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