Ingredients Meat & Poultry Chicken Chicken Thighs Moroccan Chicken Couscous 3.8 (43) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 23, 2020 Print Share Share Tweet Pin Email 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. Print