Friday, January 14, 2011

Moroccan Chicken Couscous

I have to admit I was completely at a loss for what to cook for dinner tonight, that actually happens to me quite often, how about you? (That's in fact why I started this help inspire me) Both kids were napping and I was enjoying some quiet time and decided to flip through some cookbooks for inspiration. This recipe caught my eye and it turned out to be very tasty. It's a subtle blend of warm spices (not spicy) infused into a delicious broth, with vegetables and chicken and fluffy couscous to soak it all up. If I had planned ahead I would have served this with some warm Naan flatbread, but alas I did not, so we had it with some European French bread I bought this morning while grocery shopping (while hungry), it was still delicious. Enjoy!

Recipe (Serves 4)
1/2 tablespoon olive oil
3 carrots, cut into 1-2 inch chunks
1 onion, thinly sliced
8 boneless, skinless chicken tenders
2-3 zucchini, cut into 1-2 inch chunks
1/2 teaspoon ground ginger
1/4 teaspoon curry powder (or ground tumeric)
1/4 teaspoon ground cinnamon
1/8 teaspoon chili powder
salt & pepper
1 (14.5oz) can diced tomatoes, drained
1 (15oz) can garbanzo beans (aka chickpeas), drained & rinsed
1 3/4 cups reduced-sodium chicken broth
1 cup whole wheat couscous
1/2 tablespoon butter
chopped cilantro for garnish

1. In a large pot add 1/2 tablespoon olive oil and onions and saute over medium-high heat about 1 minute, add the carrots, chicken and zucchini, saute another 1-2 minutes.
2. Add the spices; ginger, curry powder, cinnamon, chili powder, ~1/2 teaspoon salt and 1/8 teaspoon black pepper, stirring to toast the spices so they release their oils, about 1 minute. Add the tomatoes, garbanzo beans, 3/4 cup of water and the chicken broth. Bring to a simmer over medium heat. Cover and cook for ~15 minutes, stir occasionally.
3. For the couscous, fill a small pot with 1 cup water, ~1/2 tablespoon butter and 1/4 teaspoon of salt, bring to a boil. Remove from heat. Add 1 cup whole wheat couscous, stir to combine, cover and let sit about 5 minutes. After 5 minutes, remove lid and fluff with a fork, how easy is that?
4. Once the chicken is cooked through to an internal temperature of 165'F, remove the chicken to a cutting board and dice into bite sized chunks then return to the pot. Simmer another 5 minutes uncovered to allow the sauce to reduce slightly.
5. To serve, spoon the chicken vegetables and broth over couscous in a shallow bowl and serve immediately. Garnish with fresh chopped cilantro.
Recipe adapted from: Everyday Food Cookbook

1 comment:

Anonymous said...

Hey! My dad is Moroccan and we've alwatly had cous cous, I'd add some turnips, cabbage, and potatoes next time if you can and use beef instead of chicken super authentic!

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