ALGERIAN CHICKEN STEW

Algerian Chicken Stew image

This recipe is from "Extending the Table" and is meant to be eaten with couscous. If you prefer, substitute goat or lamb for the chicken.

Provided by luvinlif2k

Categories Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

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Ingredients

3 cups chicken broth
1 chicken bouillon cube
2 cups cooked chicken, chopped
1 medium onion, chopped
2 cups fresh green beans, cut
2 carrots, sliced
1 teaspoon ground cumin
1 teaspoon basil
1 garlic clove, minced (optional)
2 bay leaves (optional)
1/2 teaspoon dried parsley (optional)
salt
pepper
2 medium tomatoes, chopped
2 small zucchini, sliced (or 1 medium)
1 (16 ounce) can garbanzo beans, drained (also known as chick-peas)
1/4 teaspoon ground red pepper (to taste)

Steps:

In a large saucepan combine broth, bouillon, chopped chicken, onion, green beans, carrots, cumin, basil, garlic, bay leaves, parsley, salt and pepper.
Bring to a boil; reduce heat, cover and cook about 8 minutes.
Add tomatoes and zucchini and cook briefly.
Add garbanzo beans and red pepper.
Cover and cook until heated through.
Serve over steaming bowls of couscous.

*** Explore more Algerian Chicken Stew Recipes »

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