MOROCCAN CHICKEN COUSCOUS

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Moroccan Chicken Couscous image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h

Number Of Ingredients 14

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

Steps:

  • 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.

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