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)

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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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