Moroccan Chicken with Roasted Vegetable Couscous

Rated 5/5 based on 2 customer reviews
  • Prep: 20 min
  • Cook: 40 min
  • Total: 1 hr
  • Servings: 4–6

Ingredients (15)

  • 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, chopped
  • 1 teaspoon turmeric
  • 1 zucchini cut into ½-inch pieces
  • 2 bay leaves
  • 2 large carrots peeled, cut into ½-inch pieces
  • 4 tablespoons olive oil divided
  • 6 boneless, skinless chicken breast halves, cut into 1-inch pieces

Steps (11)

  • Step 1
    Prepare the couscous according to package directions and let stand covered.
  • Step 2
    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.
  • Step 3
    Remove the chicken to a plate.
  • Step 4
    Pour a little of the chicken stock into the pot and scrape up any brown bits.
  • Step 5
    Add the onions and cook for 5 minutes, stirring once or twice, until the onions are translucent.
  • Step 6
    Return the chicken to the pot, add the bay leaves, cloves, cinnamon, turmeric, cayenne, and stir to mix well.
  • Step 7
    Add the 3 cups of the chicken stock, tomatoes, garbanzo beans, and carrots, and bring to a boil.
  • Step 8
    Reduce the heat and let simmer for 20 to 25 minutes.
  • Step 9
    In a small bowl, whisk the remaining chicken stock with the seasoning mix until well blended.
  • Step 10
    Pour this into the pot, add the zucchini and cook for another 10 minutes until mixture has thickened slightly and is heated through.
  • Step 11
    Serve immediately over the couscous.
  • For safe meat preparation, reference the USDA website.
    For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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