In large, nonstick soup pot, place olive oil over high heat. Add chicken and cook about 10 minutes, turning to brown on all sides. Stir in water, onion, carrots, chick-peas, raisins, garlic, ginger, cinnamon sticks, cumin and turmeric. Bring to simmer, reduce heat and cook for about 20 minutes. Stir in zucchini and simmer an additional 10 minutes. Remove cinnamon sticks. Season to taste with salt and pepper to taste and serve.
Serve in large bowls, over couscous.
Tip
To freeze, transfer Moroccan Chicken to plastic container with tight-fitting lid. Let cool, uncovered, for 20 minutes. Refrigerate, uncovered, until cold, about 40 minutes. Cover tightly and freeze until needed. To thaw, transfer from freezer to refrigerator 12 to 24 hours before needed. Reheat in a large, covered soup pot over medium-low heat. Bring to simmer and cook for 5 minutes.
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