Prep:
10 min
|
Cook:
35 min
Moroccan Chicken with Roasted Vegetable Couscous
- Prep: 20 min
- Cook: 40 min
- Total: 1 hr
- Servings: 4–6
Rated 5/5
based on 2 customer reviews
Ingredients (15)
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½ teaspoon ground cinnamon
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½ teaspoon ground cloves
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¼ teaspoon cayenne pepper
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1 can (16 ounce) crushed tomatoes
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1 can (16 ounce) garbanzo beans
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1 can (32 ounce) chicken broth divided
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1 cup whole wheat couscous
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1 medium onion peeled, chopped
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1 teaspoon turmeric
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1 zucchini cut into ½-inch pieces
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2 bay leaves
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2 large carrots peeled, cut into ½-inch pieces
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4 tablespoons olive oil divided
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6 boneless, skinless chicken breast halves, cut into 1-inch pieces
Steps (11)
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Step 1Prepare the couscous according to package directions and let stand covered.
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Step 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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Step 3Remove the chicken to a plate.
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Step 4Pour a little of the chicken stock into the pot and scrape up any brown bits.
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Step 5Add the onions and cook for 5 minutes, stirring once or twice, until the onions are translucent.
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Step 6Return the chicken to the pot, add the bay leaves, cloves, cinnamon, turmeric, cayenne, and stir to mix well.
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Step 7Add the 3 cups of the chicken stock, tomatoes, garbanzo beans, and carrots, and bring to a boil.
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Step 8Reduce the heat and let simmer for 20 to 25 minutes.
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Step 9In a small bowl, whisk the remaining chicken stock with the seasoning mix until well blended.
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Step 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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Step 11Serve immediately over the couscous.
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For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
