2 Cornish Game Hens

2 teaspoons salt

Black pepper

1 onion, chopped

2 cloves garlic, chopped

2 carrots, sliced

2 stalks celery, sliced

1 tablespoon minced fresh ginger root

1/2 teaspoon paprika

3/4 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon ground cayenne pepper

1/4 teaspoon ground turmeric

1 1/2 cups chicken broth

1 cup crushed tomatoes

1 cup canned chickpeas, drained

1 zucchini, sliced

3/4 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon ground cayenne pepper

1/4 teaspoon ground turmeric

1 1/2 cups chicken broth

1 cup crushed tomatoes

1 cup canned chickpeas, drained

1 zucchini, sliced

1. Cut Cornish game hens in half and season with salt and pepper. Brown in a large sauce pan on both sides remove and place in casserole dish.
2. Sauté onion, garlic, carrots and celery in the same pan. When tender stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute the mix in broth and tomatoes. Let simmer for about 10 minutes.
3. Add chickpeas and zucchini to the pan and simmer once again; pour over chicken in casserole and bake at 350 degrees for 1 hour until chicken is tender and sauce has thickened. Serve over rice or couscous.