Couscous with Curried Chicken and Chickpeas Recipe

Name: Couscous with Curried Chicken and Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 1/4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces; Salt and freshly ground pepper; 1 medium onion, chopped; 2 teaspoons Madras curry powder; 1/2 teaspoon ground cinnamon; Pinch of cayenne pepper; 3 cups chicken stock or canned low-sodium broth; 1 red bell pepper, diced; 2 small zucchini, diced; One 15-ounce can chickpeas, drained and rinsed; 1 1/2 cups water; 1 cup couscous; 1/2 cup chopped cilantro, plus whole sprigs, for garnish

Servings: persons

2 tablespoons extra-virgin olive oil
1 1/4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
Salt and freshly ground pepper
1 medium onion, chopped
2 teaspoons Madras curry powder
1/2 teaspoon ground cinnamon
Pinch of cayenne pepper
3 cups chicken stock or canned low-sodium broth
1 red bell pepper, diced
2 small zucchini, diced
One 15-ounce can chickpeas, drained and rinsed
1 1/2 cups water
1 cup couscous
1/2 cup chopped cilantro, plus whole sprigs, for garnish

1
In a large skillet, heat the olive oil until shimmering.
2
Season the chicken with salt and pepper and cook over moderately high heat, stirring, until golden, about 5 minutes.
3
Add the onion, curry, cinnamon, cayenne and 1/4 teaspoon of pepper.
4
Cook, stirring, until fragrant, about 1 minute.
5
Add the stock and simmer until reduced by one-third, about 10 minutes.
6
Add the diced red pepper and zucchini and simmer until tender, about 10 minutes.
7
Add the chickpeas and cook for 1 minute longer.
8
Season the curried chicken with salt.
9
Meanwhile, in a small saucepan, bring the water to a boil.
10
Add the couscous and 1/2 teaspoon of salt, cover and let stand for 10 minutes.
11
Fluff the couscous with a fork, then add the chopped cilantro and toss.
12
Transfer the curry to a serving bowl, garnish with the cilantro sprigs and serve with the couscous.

643

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 1/4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces, Salt and freshly ground pepper, 1 medium onion, chopped, and more.

Yes, Couscous with Curried Chicken and Chickpeas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Couscous with Curried Chicken and Chickpeas

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