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African Chicken Stew

DIRECTIONS

If the chicken is frozen, run it under hot water so you can remove any packaging. Place the chicken on a microwave-safe plate and microwave 3 minutes, uncovered, on high, to begin defrosting.
Meanwhile, heat the oil in a 4-1/2-quart Dutch oven or soup pot over medium heat. Peel and slice the onion into 1/4-inch rings, adding them to the pot as you slice. Slice and add the carrots. Stir occasionally.
Slice the chicken (fresh or partially defrosted) into 1/2-inch-wide strips. Cut the longest strips in half. Add the chicken and garlic to the pot, cover, raise the heat to high, and cook 2 minutes.
Uncover, stir well, and immediately add the stewed tomatoes, cinnamon, cumin, turmeric (if using), black pepper, honey, zucchini, and bell peppers. Stir again. Cover and boil for 10 minutes to fully cook the chicken, uncovering occasionally and stirring to prevent sticking.
Drain the chickpeas and stir in, along with raisins (if using). Cook 1 more minute to combine flavors.
SERVING SUGGESTIONS: Serve on a bed of couscous.