Spicy Moroccan Stew

"Here is a skillet recipe from Good Housekeeping that looks so easy and tasty and so colorful. Not sure about the zucchini though, may omit that part. I can't wait to try it over couscous!"
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Ready In:
1hr 10mins




  • In 10-inch skillet, heat 1 inch water to boiling over high heat. Add carrots; heat to boiling. Reduce heat to low; cover and simmer until carrots are just tender-crisp, about 5 minutes. Drain carrots; set aside.
  • Meanwhile, in large ziptight plastic bag, combine flour, cumin, coriander, ground red pepper, black pepper, cinnamon, and 1/2 teaspoon salt. Add chicken and toss until evenly coated.
  • In a nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicke and cook until evenly browned, about 5 minutes per side. With tongs, transfer chicken to large bowl.
  • Reduce heat to medium. Add onion, zucchini, and remaining 1/4 teaspoon salt, and cook, stirring occasionally, until onion is lightly browned, 8 to 10 minutes. Add carrots and 1/4 cup water, and cook 5 minutes longer.
  • To vegetables in skillet, add tomatoes with puree, garbanzo beans, and chicken; heat to boiling over medium-high heat, stirring and breaking up tomatoes with side of spoon. Reduce heat to medium-low; cover and simmer until juices run clear when thickest part of thigh is pierced with knife, about 10 minutes.
  • Meanwhile, prepare couscous as label directs.
  • To serve, spoon couscous onto large platter; top with chicken mixture. Sprinkle with chopped cilantro.

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  1. We love this kind of meal! I used 2lbs of boneless chicken thighs. I don't think bone-in would cook in the time frames given. In step 5, even with boneless thighs, I cooked it 20 minutes. I also needed more flour/spice mixture than the recipe made (i ended up with a triple batch). The flavors are fabulous & this is very easy to make. I think the zucchini is perfect in this recipe. Made for PAC-orphanage 5/10.


I love to cook and bake (like everyone else on this site)! I get my passion from my Italian genes. I'll try anything once, life's an adventure and we should enjoy eating.
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