Moroccan Chicken Stew with Couscous
Calories: 16
Adjust Servings Here: 4 servings
Description
Give your next chicken stew a Moroccan twist with couscous. Hearty, wholesome chicken and chickpeas in spicy tomato gravy served over couscous. This simple and easy recipe gets done in less than 20 minutes.
Ingredients
- 1 lb (500 g) Chicken boneless cut into pieces
- 2 tbsp Olive oil
- 1 large Onions red/Spanish
- 1 large Garlic clove grated
- 1 stalk Celery diced
- ½ large Carrots diced
- 1 large Tomatoes diced
- 1 tbsp fresh Thyme or ½ tsp dried
- 2 small Bay leaves
- 1 tbsp Tomato paste
- 1 tsp Paprika hot to taste
- 1 tsp Coriander powder
- ½ tsp Cumin powder
- ¼ tsp Ground ginger
- ¼ tsp Cinnamon powder
- 1 cup Chicken stock
- 1 can (15 oz) Chickpeas cooked
- 2 spring Parsley chopped
- ½ tsp Salt or more to taste
- ½ tsp Pepper to taste
For the couscous
- 1 cup instant Couscous
- 1 cup Hot water
- ½ tsp Salt
- 1 tbsp Olive oil
Instructions
- Brown the Chicken - Heat 1 tablespoon olive oil in a skillet. Sear chicken pieces on both sides until lightly golden. Season with salt and pepper. Remove and set aside.1 lb Chicken
- Build the Base - Add another tablespoon of oil to the pan. Sauté onions, celery, and carrots for 2 minutes until softened.2 tbsp Olive oil, 1 large Onions, 1 large Garlic clove , 1 stalk Celery, ½ large Carrots
- Add Flavor - Stir in thyme, bay leaves, garlic, tomatoes, and tomato paste. Sauté another 2 minutes. Add coriander, cumin, paprika, ginger, and cinnamon. Stir for 30 seconds to release aroma.1 large Tomatoes, 1 tbsp fresh Thyme, 2 small Bay leaves, 1 tbsp Tomato paste, 1 tsp Paprika, 1 tsp Coriander powder, ½ tsp Cumin powder, ¼ tsp Ground ginger, ¼ tsp Cinnamon powder
- Simmer the Stew - Add chicken stock, return the chicken, and stir in chickpeas. Season with salt and pepper. Cover and simmer for 15 minutes, until chicken is tender and sauce thickens slightly.1 cup Chicken stock, 1 can Chickpeas, ½ tsp Salt, ½ tsp Pepper
- Finish - Sprinkle chopped parsley and adjust seasoning.2 spring Parsley
- Make the Couscous - In a bowl, combine couscous with olive oil and salt. Pour over boiling water, cover, and let stand 5 minutes. Fluff with a fork before serving.1 cup instant Couscous, 1 cup Hot water, ½ tsp Salt, 1 tbsp Olive oil
- Serve - Spoon the stew over warm couscous and serve with lemon wedges or a dollop of yogurt if you like.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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