Rudy'S Moroccan Stewed Chicken With Couscous Recipe

Name: Rudy'S Moroccan Stewed Chicken With Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; sea salt; fresh ground pepper; 1 1/2 lbs chicken thighs, bone and skin removed; 1 large sweet onion, sliced into half-rounds; 2 medium zucchini, sliced into 1/4 inch thick half-rounds; 1 (16 ounce) can garbanzo beans, rinsed and drained; 1 (14 1/2 ounce) can tomatoes, diced; 2 cups chicken broth, reduced sodium; 1/4 - 1/2 teaspoon cayenne pepper (optional); 1 1/2 teaspoons mild chili powder; 2 teaspoons ground cumin; 1 teaspoon ground cinnamon; 2 teaspoons ground ginger; 2 teaspoons ground coriander; 1 lemon; fresh cilantro, chopped (for garnish); couscous, whole wheat (or your favorite type)

Servings: persons

1 tablespoon olive oil
sea salt
fresh ground pepper
1 1/2 lbs chicken thighs, bone and skin removed
1 large sweet onion, sliced into half-rounds
2 medium zucchini, sliced into 1/4 inch thick half-rounds
1 (16 ounce) can garbanzo beans, rinsed and drained
1 (14 1/2 ounce) can tomatoes, diced
2 cups chicken broth, reduced sodium
1/4 - 1/2 teaspoon cayenne pepper (optional)
1 1/2 teaspoons mild chili powder
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground coriander
1 lemon
fresh cilantro, chopped (for garnish)
couscous, whole wheat (or your favorite type)

1
Heat the oil in a large deep skillet or a wide pot over medium-high heat.
2
Season the chicken thighs with salt and pepper on both sides, place them in the pan, and cook them for 2-3 minutes on each side, until they brown thoroughly. Remove chicken to a clean bowl, reserving any juices (at this point the chicken should not be fully cooked).
3
In the same skillet, add the onions and saute, stirring occasionally, until slightly browned, about 10 minutes. Remove onions to the bowl containing the chicken.
4
If necessary, add a bit more olive oil to the skillet and let it get hot. Add the sliced zucchini and saute, stirring occasionally, until slightly browned.
5
While the zucchini is cooking, measure the spices (cayenne pepper, chili powder, cumin, cinnamon, ginger and coriander) into a small bowl and combine.
6
Add the chicken and onions, along with the collected juices, back to the pan. Add the garbanzo beans, tomatoes with their juices, spices, and chicken stock. Stir gently to combine.
7
Turn heat to high until the stew gently boils. Immediately reduce heat to medium and simmer for 10 to 15 minutes, until the chicken is cooked through.
8
While the dish simmers, prepare the couscous according to package directions.
9
Just before serving the chicken, add the juice of one lemon (about 1 1/2 Tbsp).
10
Season to taste with more salt and pepper.
11
Serve over whole wheat couscous garnish with fresh chopped cilantro.

609

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 18 ingredients. The key ingredients include: 1 tablespoon olive oil, sea salt, fresh ground pepper, 1 1/2 lbs chicken thighs, bone and skin removed, and more.

Yes, Rudy'S Moroccan Stewed Chicken With Couscous falls under the Soups & Stews 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.

Rudy'S Moroccan Stewed Chicken With Couscous

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