Spicy Moroccan Chicken Stew

• Produce

  • 2 Carrots, large
  • 1 15oz can Chickpeas
  • 1 cup Cilantro
  • 5 cloves Garlic
  • 1 1/2 tsp Lemon, zest
  • 1 Red onion, large
  • 1 14oz can Tomatoes, fire-roasted

• Canned Goods

  • 4 cups Chicken stock

• Baking & Spices

  • 1 tsp Red pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tbsp Cumin

• Other

  • 1 lb Chicken breasts or thights (cut into bit sized pieces

Found on kyleecooks.com