Ingredients (15)
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ground cinnamon ½ teaspoon
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ground cloves ½ teaspoon
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cayenne pepper ¼ teaspoon
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crushed tomatoes 1 can (16 ounce)
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garbanzo beans 1 can (16 ounce)
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chicken broth divided 1 can (32 ounce)
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whole wheat couscous 1 cup
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medium onion peeled, chopped 1
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turmeric 1 teaspoon
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zucchini cut into ½-inch pieces 1
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bay leaves 2
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large carrots peeled, cut into ½-inch pieces 2
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olive oil divided 4 tablespoons
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boneless, skinless chicken breast halves, cut into 1-inch pieces 6
Steps (11)
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1Prepare the couscous according to package directions and let stand covered.
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2In 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.
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3Remove the chicken to a plate.
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4Pour a little of the chicken stock into the pot and scrape up any brown bits.
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5Add the onions and cook for 5 minutes, stirring once or twice, until the onions are translucent.
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6Return the chicken to the pot, add the bay leaves, cloves, cinnamon, turmeric, cayenne, and stir to mix well.
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7Add the 3 cups of the chicken stock, tomatoes, garbanzo beans, and carrots, and bring to a boil.
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8Reduce the heat and let simmer for 20 to 25 minutes.
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9In a small bowl, whisk the remaining chicken stock with the seasoning mix until well blended.
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10Pour this into the pot, add the zucchini and cook for another 10 minutes until mixture has thickened slightly and is heated through.
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11Serve immediately over the couscous.
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