Moroccan Chicken Couscous
Turmeric, which is related to ginger, is what gives curries and prepared mustard their distinctive yellow color. The word "couscous" refers to the granular pasta itself as well as to the brothy and spicy stews it traditionally accompanies.
- 8 bone-in, skinless chicken thighs (about 2 1/2 pounds)
- 3 carrots, cut into 1 1/2-inch chunks
- 3 onions, thinly sliced
- 1 can whole tomatoes (14 1/2 ounces)
- 1 can chickpeas (15 1/2 ounces), drained and rinsed
- 1 3/4 cups chicken stock, or reduced-sodium canned broth
- 3/4 cup water
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cinnamon
- 1/8 teaspoon chili powder
- Salt and pepper
- 2 zucchini (about 1 pound), halved crosswise and quartered lengthwise
- Best Couscous
In a Dutch oven, combine chicken, carrots, onions, tomatoes, chickpeas, stock, water, ginger, turmeric, cinnamon, chili powder, 1 teaspoon salt, and 1/8 teaspoon pepper. Break up the tomatoes with a spoon.
Bring to a simmer over medium heat. Cover, and cook for 15 minutes. Add zucchini, and cook until chicken is cooked through, yet still tender, about 15 minutes more.
Serve couscous in bowls. Spoon chicken, vegetables, and broth on top.
SourceEveryday Food, January/February 2003