| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Moroccan |
Tabasco |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 8 |
|
Chicken thighs |
| 2 |
md |
Onions; quartered |
| 1 |
c |
Chicken broth |
| 1/3 |
c |
Tomato paste |
| 1 |
ts |
Salt |
| 3/4 |
ts |
Ground ginger |
| 1/4 |
ts |
Ground allspice |
| 2 |
md |
Carrots; cut in 1-inch chunks |
| 2 |
md |
Zucchini; sliced 1/4-in. thick |
| 1 |
c |
Canned; drained chick peas |
| 1 |
ts |
TABASCO pepper sauce |
INSTRUCTIONS
In Dutch oven, heat oil over medium heat; add chicken thighs and brown on
all sides. Add onions, cook 5 minutes until transparent. Add chicken broth
to pot and stir in tomato paste, salt, ginger and allspice. Cover, cook 10
minutes. Add carrots, simmer 10 minutes. Stir in zucchini, chick peas and
TABASCO sauce. Cook, uncovered, stirring occasionally, until vegetables are
tender, about 5 minutes.
If desired, serve with additional TABASCO sauce.
Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Apr 9, 1998
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