Spicy Moroccan Stew

Submitted by RandomChef

"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!"

 

• Ready In: 1hr 10mins
• Ingredients: 16
• Serves: 4

ingredients

• 8 ounces peeled baby carrots (half 16-ounce bag)
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cumin
• 1⁄2 teaspoon ground coriander
• 1⁄4 teaspoon ground red pepper (cayenne)
• 1⁄4 teaspoon fresh coarse ground black pepper
• 1⁄8 teaspoon ground cinnamon
• 3⁄4 teaspoon salt
• 1 tablespoon vegetable oil
• 8 medium bone-in chicken thighs (about 2 pounds, skin and fat removed)
• 1 medium onion, sliced
• 2 medium zucchini, each cut lengthwise in half, then crosswise into 1/4-inch thick slices (8 ounces each)
• 1 (28 ounce) can tomatoes in puree
• 1 (15 -19 ounce) can garbanzo beans, rinsed and drained
• 1 (10 ounce) package couscous (Moroccan pasta)
• 1 cup packed fresh cilantro leaves, chopped

directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Meanwhile, prepare couscous as label directs.
7. To serve, spoon couscous onto large platter; top with chicken mixture. Sprinkle with chopped cilantro.

Reviews

[Elmotoo]

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.