Moroccan Chicken (everyday food) *****

• SERVES 4
• 8 bone-in skinless chicken thighs, about 2 1/2 pounds
• 3 carrots, about 1/2 pound, cut into 1 1/2-inch chunks
• 3 onions, thinly sliced
• 1 can whole tomatoes, 14 1/2 ounces, drained
• 1 can chickpeas, 15 1/2 ounces, drained and rinsed
• sweet potato?
  
• 1 3/4 cups chicken stock or reduced-sodium canned broth
• 1/2 teaspoon ground ginger
• 1/4 teaspoon turmeric
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon chili powder
• 1 teaspoon coarse salt
• 1/8 teaspoon freshly ground black pepper
• 2 zucchini, about 1 pound, halved crosswise and quartered lengthwise

1. In a Dutch oven, combine chicken, carrots, onions, tomatoes, chickpeas, stock, 3/4 cup water, ginger, turmeric, cinnamon, chili powder, salt, and pepper. Use a wooden spoon to break up tomatoes.
2. Bring to a simmer over medium heat. Cover, and cook for 15 minutes. Add zucchini, and cook until chicken is cooked through yet still tender, about 15 minutes more.