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1
In a large deep skillet, heat olive oil over medium high heat.
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2
Cook chicken thighs (boneless skinless) until browned on both sides.
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3
Remove to a plate.
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4
In same skillet, adding more oil if necessary, turn down heat to medium and cook onions until soft.
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5
Add garlic and cook one minute.
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6
Add chopped peppers and zucchini, cooking one minute more.
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7
Add cinnamon, cumin and coriander to hot oil and vegetables, stirring until fragrant.
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8
Pour in tomatoes and broth, stirring to combine.
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9
Add salt, pepper and sugar and turn heat to simmer.
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10
Remove them from the heat and shred slightly or pull apart chicken thighs (not too small of pieces) and return to skillet along with chickpeas.
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11
Allow to cook and all flavors to come together, simmering 20 minutes minimum or until sauce has thickened slightly.
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12
Adjust seasonings as needed.
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13
In saucepan, heat 2 cups of broth to boiling.
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14
Add couscous and stir.
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15
Remove from heat and cover with a lid.
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16
Let sit for 5-10 minutes until couscous is light and fluffy and liquid is absorbed.
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17
Drizzle in an additional 1-2 teaspoons of olive oil and fluff with fork.
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18
Serve chicken over couscous with a tomato, cucumber and red onion salad with a red wine vinaigrette.
