Rudy's Moroccan Stewed Chicken With Couscous

READY IN: 30mins
YIELD: 2 quarts




  • Heat the oil in a large deep skillet or a wide pot over medium-high heat.
  • Season the chicken thighs with salt and pepper on both sides, place them in the pan, and cook them for 2-3 minutes on each side, until they brown thoroughly. Remove chicken to a clean bowl, reserving any juices (at this point the chicken should not be fully cooked).
  • In the same skillet, add the onions and saute, stirring occasionally, until slightly browned, about 10 minutes. Remove onions to the bowl containing the chicken.
  • If necessary, add a bit more olive oil to the skillet and let it get hot. Add the sliced zucchini and saute, stirring occasionally, until slightly browned.
  • While the zucchini is cooking, measure the spices (cayenne pepper, chili powder, cumin, cinnamon, ginger and coriander) into a small bowl and combine.
  • Add the chicken and onions, along with the collected juices, back to the pan. Add the garbanzo beans, tomatoes with their juices, spices, and chicken stock. Stir gently to combine.
  • Turn heat to high until the stew gently boils. Immediately reduce heat to medium and simmer for 10 to 15 minutes, until the chicken is cooked through.
  • While the dish simmers, prepare the couscous according to package directions.
  • Just before serving the chicken, add the juice of one lemon (about 1 1/2 Tbsp).
  • Season to taste with more salt and pepper.
  • Serve over whole wheat couscous garnish with fresh chopped cilantro.