This recipe, I will warn you, is not for the faint-hearted. It is labor-intensive, with many ingredients, and many steps (tip: it helps to set up a mise en place). But such flavorsome results! Not to mention, it’s an all-in-one meal: protein, vegetable, and starch. Everyone loves this dish, which makes it well worth the effort!
Chicken Stew with Zucchini and Couscous
Yield: 4-6 servings
- 4 kg chicken pieces
- Salt and freshly ground pepper
- 6 Tbsp. olive oil, divided
- 1 large onion, sliced thin
- 6 garlic cloves, chopped
- 1 tsp. paprika
- 1 1/2 tsp. ground cumin
- 2 small zucchini, diced
- an 800-gr. can tomatoes, drained and chopped
- 2 cups chicken broth
- 1/4 to 1/2 tsp. hot red pepper flakes
- a 425-gr. can chickpeas, rinsed and drained
- 2 Tbsp. tomato paste
- 2 Tbsp. chopped fresh coriander or parsley
- 11/4 cups couscous
- Harissa, for serving
- Season chicken lightly with salt and pepper. Heat 2 tablespoons oil in a large stewing pan. Add chicken in batches and brown on all sides. Remove to a plate.
- Add onion to pan and cook over low heat until soft but not brown. Add garlic and cook about 1/2 minute. Stir in paprika, cumin and tomatoes and cook for two minutes, stirring often.
- Return chicken to pan and add pepper flakes and 3/4 cup of the broth. Bring to a simmer. Cover and cook over low heat for 15 minutes.
- Add zucchini and simmer for 20 minutes or until chicken and zucchini are tender.
- Stir in chickpeas, tomato paste and one tablespoon cilantro and heat briefly.
- For quick couscous, stir remaining 4 tablespoons oil into couscous. Combine remaining 11/4 cups broth with 1/4 cup sauce from the chicken in a heavy small saucepan and bring to a boil. Add couscous, stir and cover. Turn off heat and let stand for five minutes.
- Fluff couscous gently with a fork. Taste and adjust seasoning. Spoon couscous onto a deep platter. Arrange chicken pieces around it, moisten them with a little sauce and sprinkle them with chopped cilantro. Serve remaining sauce, zucchini, and chickpeas in a separately serving dish, and have harissa on hand for diners to add as much or as little as they like.