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What's for dinner?? Chicken with Zucchini, Chickpeas over Couscous

Posted on March 06, 2013 | 0 comments

A few days ago, I posted an article on recipes for couscous, on my twitter account. It's a family favorite of ours, but I only really make it one way, so I was excited to try some new ways to make it. With couscous being a really quick and easy way to add a side to your meal, It's an ingredient you should consider adding to your repertoire.

I followed the recipe almost exactly, I think I might have just cooked my chicken a little longer. I also marinated my chicken over night with salt, pepper, garlic and ginger paste and a little cumin. Just remove the chicken from the fridge to come to room temperature, at least an hour ahead of cooking time. It's a great recipe and it turned out yummy! The best part about this recipe is you can leave out the chicken if you want a vegetarian stew. So go ahead, try it, served with a little green salad! Here's the recipe:

1 tablespoon olive oil 
1 chicken (3 to 3 1/2 pounds), cut into 8 pieces 
1 1/2 teaspoons salt 
1 onion, chopped 
4 cloves garlic, chopped 
1 tablespoon chopped fresh ginger 
1/2 teaspoon paprika 
3/4 teaspoon ground cumin 
1/2 teaspoon dried oregano 
1/4 teaspoon cayenne 
1/4 teaspoon ground turmeric 
1 1/2 cups canned low-sodium chicken broth or homemade stock 
1 cup canned crushed tomatoes in thick puree 
1 cup canned chickpeas, drained and rinsed 
1 zucchini, cut into 1/4-inch slices 
3 tablespoons chopped fresh parsley 
1 tablespoon lemon juice 
4 cups cooked couscous
In a large pot, heat the oil over moderately high heat. Season the chicken pieces with 1/4 teaspoon of the salt and add them to the pot. Cook, turning, until browned, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pot. Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, ginger, paprika, cumin, oregano, cayenne, and turmeric and cook, stirring, for 30 seconds. 
Add the broth, tomatoes, and the remaining 1 1/4 teaspoons of salt, scraping the bottom of the pot to dislodge any browned bits. Add the chicken thighs and drumsticks. Bring to a simmer and cook, covered, for 10 minutes. Add the chicken breasts with any accumulated juices, the chickpeas, and the zucchini and bring back to a simmer. Cook, covered, until the chicken and zucchini are just done, about 12 minutes longer. Add the parsley and lemon juice and serve over the couscous.

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