Friday, July 15, 2011

Chicken and Zucchini Couscous

Chicken and Zucchini Couscous

1 tablespoon olive oil

1 chicken (3 to 3 1/2 pounds), cut into 8 pieces

1 1/2 teaspoons salt

1 onion, chopped

4 cloves garlic, chopped

1 tablespoon chopped fresh ginger

1/2 teaspoon paprika

3/4 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1/4 teaspoon ground turmeric

1 1/2 cups homemade stock

1 cup canned crushed tomatoes in thick puree

1 cup canned chickpeas, drained and rinsed

1 zucchini, cut into 1/4-inch slices

3 tablespoons chopped fresh parsley

1 tablespoon lemon juice

4 cups cooked couscous


In a large pot, heat the oil over moderately high heat. Season the chicken pieces with 1/4 teaspoon of the salt and add them to the pot. Cook, turning, until browned, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pot.

Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, ginger, paprika, cumin, oregano, cayenne, and turmeric and cook, stirring, for 30 seconds.

Add the broth, tomatoes, and the remaining 1 1/4 teaspoons of salt, scraping the bottom of the pot to dislodge any browned bits. Add the chicken thighs and drumsticks. Bring to a simmer and cook, covered, for 10 minutes. Add the chicken breasts with any accumulated juices, the chickpeas, and the zucchini and bring back to a simmer. Cook, covered, until the chicken and zucchini are just done, about 12 minutes longer. Add the parsley and lemon juice and serve over the couscous
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