Couscous With Chicken and Chickpeas

READY IN: 45mins
Recipe by Stephanie Z.

From Food and Wine magazine, posted for ZWT3. I haven't tried this yet... "Served on a mound of couscous, with plenty of steaming broth poured over the top, the hearty Moroccan-inspired stew is a flavorful combination of chicken, chickpeas, vegetables, and spices."

Top Review by connieseckart

I made this tonight for dinner. I used chicken broth instead of water. Also I had boiled 5 pounds of frozen skinless/boneless chicken breasts and cubed it. I used about 8 ounces of this cooked, cubed chicken to make the recipe and just added it with the veggies later in the recipe. I didn't have a turnip, so used two potatoes. It was delicious

Ingredients Nutrition

Directions

  1. In a large deep frying pan or Dutch oven, heat the oil over moderately high heat.
  2. Sprinkle the chicken with salt and pepper. Put the chicken in the pan and brown well, about 8 minutes in all.
  3. Remove. Pour off all but 1 tbsp of the fat. Reduce heat to moderately low.
  4. Add the onion and turnip and cook, stirring occasionally, for 3 minutes.
  5. Stir in the tomato paste, paprika, cumin, cayenne, and 2 1/4 tsp of the salt. Cook, stirring, for 1 minute.
  6. Stir in 4 cups of the water and the carrots.
  7. Add in the chicken and bring to a simmer.
  8. Cover and cook, stirring the mixture two or three times, until the chicken and vegetables are almost done, about 20 minutes.
  9. Stir in the chickpeas and parsley and simmer until the chicken and vegetables are done, about 5 minutes longer.
  10. Meanwhile, in a medium saucepan, bring the remaining 2 cups of water to a boil. Add the remaining 1/4 tsp salt and couscous.
  11. Cover. Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork.
  12. Serve the stew with its broth over the couscous.

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