Moroccan Chicken with Roasted Vegetable Couscous

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3x5

8.5x11

Cuisine: Mediterranean

Main Ingredient: Chicken

Occasion: Kids Play Date

Popular Collections: Kid Cook, Quick & Easy

Products: The Original Ranch^®

Ingredients

½ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon cayenne pepper
1 can (16 ounce) crushed tomatoes
1 can (16 ounce) garbanzo beans
1 can (32 ounce) chicken broth, divided
1 cup whole wheat couscous
1 medium onion, peeled and chopped
1 packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 teaspoon turmeric
1 zucchini, cut into ½‐inch pieces
2 bay leaves
2 large carrots, peeled and cut into ½-inch pieces
4 tablespoons olive oil, divided
6 skinless, boneless chicken breast halves, cut into 1-inch pieces

Instructions

Prepare the couscous according to package directions and let stand covered.
In a large heavy pot, over a medium heat, add the half the oil, and cook until shimmering, add the chicken and cook for 5 minutes or just until browned on all sides.
Remove the chicken to a plate.
Pour a little of the chicken stock into the pot and scrape up any brown bits.
Add the onions and cook for 5 minutes, stirring once or twice, until the onions are translucent.
Return the chicken to the pot, add the bay leaves, cloves, cinnamon, turmeric, cayenne, and stir to mix well.
Add the 3 cups of the chicken stock, tomatoes, garbanzo beans, and carrots, and bring to a boil.
Reduce the heat and let simmer for 20 to 25 minutes.
In a small bowl, whisk the remaining chicken stock with the seasoning mix until well blended.
Pour this into the pot, add the zucchini and cook for another 10 minutes until mixture has thickened slightly and is heated through.
Serve immediately over the couscous.

Customer ReviewsSo YummyWhat a great change of pace dinner! My entire family loved the taste and thought it was wonderful. I liked that there were steps my four year old could help me complete. I think this is a definite make again meal.

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