Spicy Moroccan Stew Recipe

Name: Spicy Moroccan Stew Recipe
Total time: 70 min
Ingredients: 8 ounces peeled baby carrots (half 16-ounce bag); 2 tablespoons all-purpose flour; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon ground red pepper (cayenne); 1/4 teaspoon fresh coarse ground black pepper; 1/8 teaspoon ground cinnamon; 3/4 teaspoon salt; 1 tablespoon vegetable oil; 8 medium bone-in chicken thighs (about 2 pounds, skin and fat removed); 1 medium onion, sliced; 2 medium zucchini, each cut lengthwise in half, then crosswise into 1/4-inch thick slices (8 ounces each); 1 (28 ounce) can tomatoes in puree; 1 (15 -19 ounce) can garbanzo beans, rinsed and drained; 1 (10 ounce) package couscous (Moroccan pasta); 1 cup packed fresh cilantro leaves, chopped

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Here is a skillet recipe from Good Housekeeping that looks so easy and tasty and so colorful. Not sure about the zucchini though, may omit that part.

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Cooking tools:

Nonstick skillet
Skillet
Zip-top bag
Tongs
Mixing bowl
Spoon
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Colander
Can opener
Serving platter
Stove

Ingredients

8 ounces peeled baby carrots (half 16-ounce bag)
2 tablespoons all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon fresh coarse ground black pepper
1/8 teaspoon ground cinnamon
3/4 teaspoon salt
1 tablespoon vegetable oil
8 medium bone-in chicken thighs (about 2 pounds, skin and fat removed)
1 medium onion, sliced
2 medium zucchini, each cut lengthwise in half, then crosswise into 1/4-inch thick slices (8 ounces each)
1 (28 ounce) can tomatoes in puree
1 (15 -19 ounce) can garbanzo beans, rinsed and drained
1 (10 ounce) package couscous (Moroccan pasta)
1 cup packed fresh cilantro leaves, chopped