MOROCCAN CHICKEN COUSCOUS

• portioner: SERVES 4

Ingredienser

8 bone-in, skinless chicken thighs (about 2½ pounds)

4 carrots, cut into 1½-inch chunks

2 onions, thinly sliced

1 (14.5-ounce) can whole tomatoes, drained

1 (15.5-ounce) can chickpeas

1¾ cups reduced-sodium chicken broth

½ teaspoon ground ginger

¼ teaspoon ground turmeric

¼ teaspoon ground cinnamon

⅛ teaspoon chili powder

Coarse salt and fresh ground pepper

2 zucchini (about 1 pound), halved crosswise and quartered - can substitute because they get soggy

Couscous, for serving

Optional: add dried apricots, other vegetables like eggplant, bell pepper

Instruktioner

1. In a Dutch oven (or other 5-quart pot with a tight-fitting lid), combine the chicken, carrots, onions, tomatoes, chickpeas, stock, ¾ cup water, the ginger, turmeric, cinnamon, chili powder, 1 teaspoon salt, and ⅛ teaspoon pepper. Break up the tomatoes with a spoon.

**Can brown the chicken in the pot first, start onions in fond, add tomato paste, then other ingredients

2. Bring to a simmer over medium heat. Cover, and cook for 15 minutes. Add the zucchini, and cook until the chicken is cooked through, yet still tender, about 15 minutes more.

3 Divide the couscous evenly among 4 bowls. Spoon the chicken, vegetables, and broth on top. Serve immediately.

Anteckningar

You can replace the zucchini with other vegetables, such as eggplant or bell peppers. Turmeric, which is related to ginger, is what gives curries and prepared mustard their distinctive yellow color. Look for it in the supermarket's spice aisle.