Algerian Chicken Stew

Algerian Chicken Stew created by threeovens

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.

Ready In:
40mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@luvinlif2k
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@luvinlif2k
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"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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  1. Anonymous
    I love this dish. I first learned of it from a Mennonite cookbook. I use only fresh herbs, double the amount of chicken broth, the chickpeas and the seasonings and find it even more delicious the next day. In the summer, I grill an entire chicken and use half of it in this dish. YUM!
    Reply
  2. Mazikeen
    This turned out delicious. The spices are recognizable, but not overpowering, the soft texture of the couscous contrasted by the crispier chickpeas and the zucchini, the chicken moist and flavourful.
    Reply
  3. threeovens
    This dish is very, very pretty. I don't know what I was expecting, but this tasted like a very good chicken noodle soup! Fun and easy to eat.
    Reply
  4. threeovens
    Algerian Chicken Stew Created by threeovens
    Reply
  5. Bungy
    This was very tasty for such a simple dish. I have made it twice, and the second time I substituted canned tomatoes with juice for the fresh ones, with a little less stock. Not as distinctive, but still delicious.
    Reply
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