Moroccan Chicken Couscous

Leave a comment

March 31, 2008 by Erica

Moroccan Chicken Couscous

8 bone-in, skinless chicken thighs (about 2 ½ lbs)
3 carrots, cut into 1 ½-inch chunks
3 onions, thinly sliced
1 (14.5 oz) can whole tomatoes, drained
1 (15.5 oz) can chickpeas, drained and rinsed
1 ¾ cup reduced-sodium chicken broth
½ tsp ground ginger
¼ tsp ground turmeric
¼ tsp ground cinnamon
1/8 tsp chili powder
Coarse salt and fresh ground pepper
2 zucchini (about 1 lb), halved crosswise and quartered lengthwise
Cooked couscous for serving

In a Dutch oven, combine the chicken, carrots, onions, tomatoes, chickpeas, stock, ¾ cup water, ginger, turmeric, cinnamon, chili powder, 1 tsp salt, and 1/8 tsp pepper. Break up the tomatoes with a spoon.

Bring to a simmer over medium heat. Cover, and cook for 15 minutes. Add the zucchini, and cook until the chicken is cooked through, yet still tender, about 15 minutes more.

Divide the couscous evenly among 4 bowls. Spoon the chicken, vegetables, and broth on top; serve immediately.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: