Zucchini and Chicken Stew in Red Sauce Egyptian Style

chicken pieces

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat, while thighs are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more affordable.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro adds freshness, while dried parsley is cost-effective.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while water is budget-friendly.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add chicken pieces and brown on all sides, about 5-7 minutes.

Sprinkle in cumin, coriander, and paprika, stirring to coat the chicken evenly.

Pour in chopped tomatoes and chicken broth, bringing to a simmer.

Add bay leaves and season with salt and black pepper to taste.

Incorporate sliced zucchini and bell peppers into the pot.

Cover and simmer for 20-25 minutes, until chicken is cooked through and zucchini is tender.

Stir in lemon juice and adjust seasoning if necessary.

Garnish with fresh parsley before serving.

Cooking Techniques

Spice Level: