Algerian Chicken Stew

Name: Algerian Chicken Stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 3 cups chicken broth; 1 chicken bouillon cube; 2 cups cooked chicken, chopped; 1 medium onion, chopped; 2 cups fresh green beans, cut; 2 carrots, sliced; 1 teaspoon ground cumin; 1 teaspoon basil; 1 garlic clove, minced (optional); 2 bay leaves (optional); 1/2 teaspoon dried parsley (optional); salt; pepper; 2 medium tomatoes, chopped; 2 small zucchini, sliced (or 1 medium); 1 (16 ounce) can garbanzo beans, drained (also known as chick-peas); 1/4 teaspoon ground red pepper (to taste)

(5)

Recipe by luvinlif2k

This recipe is from "Extending the Table" and is meant to be eaten with couscous. If you prefer, substitute goat or lamb for the chicken.

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READY IN: 40mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

3

cups chicken broth
1

chicken bouillon cube
2

cups cooked chicken, chopped
1

medium onion, chopped
2

cups fresh green beans, cut
2

carrots, sliced
1

teaspoon ground cumin
1

teaspoon basil
1

garlic clove, minced (optional)
2

bay leaves (optional)
¹⁄₂

teaspoon dried parsley (optional)
salt
pepper
2

medium tomatoes, chopped
2

small zucchini, sliced (or 1 medium)
1

(16 ounce) can garbanzo beans, drained (also known as chick-peas)
¹⁄₄

teaspoon ground red pepper (to taste)

DIRECTIONS

In a large saucepan combine broth, bouillon, chopped chicken, onion, green beans, carrots, cumin, basil, garlic, bay leaves, parsley, salt and pepper.
Bring to a boil; reduce heat, cover and cook about 8 minutes.
Add tomatoes and zucchini and cook briefly.
Add garbanzo beans and red pepper.
Cover and cook until heated through.
Serve over steaming bowls of couscous.

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