Chicken Tagine Stew

1 tablespoon  olive oil 
3/4pound  boneless, skinless chicken thighs, cut into bite-size pieces
1 large onion, peeled and chopped
3/4  pound  small potatoes, scrubbed and cut into 1/2-inch pieces
1/2  pound  carrots, peeled and cut into 1/4-inch coins 
1  can (14.5 ounces)  reduced-sodium chicken broth 
1 1/2  teaspoons  ground cinnamon
1  teaspoon  ground cumin
1/4  teaspoon  cayenne pepper 
1  pound  zucchini, cut into bite-size cubes 
1  can (15 ounces)  chickpeas, drained and rinsed 
1/4 teaspoon  salt 
2  cups  cooked couscous

1. Heat oil in a large, heavy-bottomed pot over medium-high heat. Add chicken and cook for 2 minutes per side, until browned. Remove to a plate and reserve.

2. Add onion and cook for 3 minutes, stirring occasionally. Reduce heat if onions start to burn. Stir in potatoes, carrots, broth, cinnamon, cumin and cayenne. Simmer, covered, on medium heat for 10 minutes. Add zucchini, chickpeas, 1/4 teaspoon of the salt and reserved chicken. Simmer, covered, for an additional 12 to 14 minutes or until vegetables are tender. Stir occasionally.

3. Serve stew over cooked couscous

Recipe from Family Circle Magazine