Moroccan-Style Chicken Thighs with Zucchini

Serves:

• 2 tablespoons olive oil
• 8 small boneless, skinless chicken thighs (1 1/4 pound), trimmed of excess fat, and patted dry
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne
• 1 14.5 ounce can stewed tomatoes
• 2 medium zucchini (1 1/4 pound), halved lengthwise and cut into chunks
• 2 tablespoons honey (Kosher/Kosher for Passover)
• 1/4 cup water
• Garnish: chopped parsley and cilantro