Name: Chicken and Zucchini Couscous
Yield: 4
Ingredients: 1 tbsp. olive oil -; 1 chicken (3 to 3 1/2 pounds) -; 1 1/2 tsp. salt -; 1 onion -; 4 cloves garlic -; 1 tbsp. chopped fresh ginger -; 1/2 tsp. paprika -; 3/4 tsp. ground cumin -; 1/2 tsp. dried oregano -; 1/4 tsp. cayenne -; 1/4 tsp. ground turmeric -; 1 1/2 c. canned low-sodium chicken broth or homemade stock -; 1 c. canned crushed tomatoes in thick puree -; 1 c. canned chickpeas, drained and rinsed -; 1 zucchini -; 3 tbsp. chopped fresh parsley -; 1 tbsp. lemon juice -; 4 c. cooked couscous -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Chicken and Zucchini Couscous

1. 1 tbsp. olive oil -

2. 1 chicken (3 to 3 1/2 pounds) -

3. 1 1/2 tsp. salt -

4. 1 onion -

5. 4 cloves garlic -

6. 1 tbsp. chopped fresh ginger -

7. 1/2 tsp. paprika -

8. 3/4 tsp. ground cumin -

9. 1/2 tsp. dried oregano -

10. 1/4 tsp. cayenne -

11. 1/4 tsp. ground turmeric -

12. 1 1/2 c. canned low-sodium chicken broth or homemade stock -

13. 1 c. canned crushed tomatoes in thick puree -

14. 1 c. canned chickpeas, drained and rinsed -

15. 1 zucchini -

16. 3 tbsp. chopped fresh parsley -

17. 1 tbsp. lemon juice -

18. 4 c. cooked couscous -

How to cook deliciously - Chicken and Zucchini Couscous

1. Stage

In a large pot, heat the oil over moderately high heat. Season the chicken pieces with 1/4 teaspoon of the salt and add them to the pot. Cook, turning, until browned, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pot.

2. Stage

Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, ginger, paprika, cumin, oregano, cayenne, and turmeric and cook, stirring, for 30 seconds.

3. Stage

Add the broth, tomatoes, and the remaining 1 1/4 teaspoons of salt, scraping the bottom of the pot to dislodge any browned bits. Add the chicken thighs and drumsticks. Bring to a simmer and cook, covered, for 10 minutes. Add the chicken breasts with any accumulated juices, the chickpeas, and the zucchini and bring back to a simmer. Cook, covered, until the chicken and zucchini are just done, about 12 minutes longer. Add the parsley and lemon juice and serve over the couscous.

4. Stage

Wine Recommendation: The aromatic spices in this dish are best with an assertive, flavorful wine; color is almost secondary. For a red, try a wine from the indigenous South African grape, pinotage. For white, try a Tokay Pinot Gris from Alsace in France.