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Wash and dry the fresh produce. Small dice the pitas. Small dice the zucchini. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Drain and rinse the chickpeas. Quarter and deseed the lemon. Finely chop the cilantro leaves and stems. Pat the chicken dry with paper towels and chop into bite-sized pieces; transfer to a bowl.
In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the pitas; season with salt and pepper. Toast, stirring occasionally, 5 to 7 minutes, or until lightly browned and crispy. Transfer to a paper towel-lined plate and immediately season with salt and pepper. Wipe out the pot.
Season the chopped chicken with salt and pepper; toss to coat. In the pot used to make the pita croutons, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 6 to 8 minutes, or until lightly browned.
Add the zucchini to the pot; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the spice blend, tomato paste and ¾ of the garlic paste; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until fragrant and the tomato paste is dark red.
Add the chickpeas and 2 ½ cups of water to the pot; season with salt and pepper. Simmer, stirring occasionally and scraping up any browned bits from the bottom of the pot, 8 to 10 minutes, or until the liquid has thickened and the chicken is cooked through. Remove from heat and season with salt and pepper to taste.
While the stew simmers, in a small bowl, combine the sour cream and the juice of 2 lemon wedges; season with salt and pepper to taste. To make the chermoula, in a separate small bowl, combine the cilantro, remaining garlic paste and the juice of the remaining lemon wedges; season with salt and pepper to taste. Slowly stir in enough olive oil to create a thick paste. Divide the finished stew between 4 bowls. Garnish with the pita croutons, chermoula and seasoned sour cream. Enjoy!
Wash and dry the fresh produce. Small dice the pitas. Small dice the zucchini. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Drain and rinse the chickpeas. Quarter and deseed the lemon. Finely chop the cilantro leaves and stems. Pat the chicken dry with paper towels and chop into bite-sized pieces; transfer to a bowl.
In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the pitas; season with salt and pepper. Toast, stirring occasionally, 5 to 7 minutes, or until lightly browned and crispy. Transfer to a paper towel-lined plate and immediately season with salt and pepper. Wipe out the pot.
Season the chopped chicken with salt and pepper; toss to coat. In the pot used to make the pita croutons, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 6 to 8 minutes, or until lightly browned.
Add the zucchini to the pot; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the spice blend, tomato paste and ¾ of the garlic paste; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until fragrant and the tomato paste is dark red.
Add the chickpeas and 2 ½ cups of water to the pot; season with salt and pepper. Simmer, stirring occasionally and scraping up any browned bits from the bottom of the pot, 8 to 10 minutes, or until the liquid has thickened and the chicken is cooked through. Remove from heat and season with salt and pepper to taste.
While the stew simmers, in a small bowl, combine the sour cream and the juice of 2 lemon wedges; season with salt and pepper to taste. To make the chermoula, in a separate small bowl, combine the cilantro, remaining garlic paste and the juice of the remaining lemon wedges; season with salt and pepper to taste. Slowly stir in enough olive oil to create a thick paste. Divide the finished stew between 4 bowls. Garnish with the pita croutons, chermoula and seasoned sour cream. Enjoy!
Tips from Home Chefs