Moroccan Chicken Couscous

Name: Moroccan Chicken Couscous
Prep time: 45 min
Total time: 60 min
Ingredients: 8 bone-in, skinless chicken thighs (about 2 ½ pounds); 3 carrots, cut into 1 ½-inch chunks; 3 onions, thinly sliced; 1 can whole tomatoes (14 ½ ounces); 1 can chickpeas (15 ½ ounces), drained and rinsed; 1.75 cups chicken stock, or reduced-sodium canned broth; 0.75 cup water; 0.5 teaspoon ground ginger; 0.25 teaspoon ground turmeric; 0.25 teaspoon cinnamon; 0.125 teaspoon chili powder; Salt and pepper; 2 zucchini (about 1 pound), halved crosswise and quartered lengthwise; Best Couscous

3.8

(43)

3 Reviews

By

Martha Stewart Editors

Updated on March 23, 2020

Prep Time:

45 mins

Total Time:

1 hrs

Servings:

4

This one-pot recipe features turmeric, which is related to ginger and gives the dish and other curries their distinctive yellow color. It's a hearty meal with an exotic fragrance to consider for your next dinner party.

Ingredients

8 bone-in, skinless chicken thighs (about 2 ½ pounds)
3 carrots, cut into 1 ½-inch chunks
3 onions, thinly sliced
1 can whole tomatoes (14 ½ ounces)
1 can chickpeas (15 ½ ounces), drained and rinsed
1 ¾ cups chicken stock, or reduced-sodium canned broth
¾ cup water
½ teaspoon ground ginger
¼ teaspoon ground turmeric
¼ teaspoon cinnamon
⅛ teaspoon chili powder
Salt and pepper
2 zucchini (about 1 pound), halved crosswise and quartered lengthwise
Best Couscous

Directions

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.

Cook's Notes

You can replace the zucchini with other vegetables, such as eggplant or bell peppers.