Chicken and Zucchini Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A version of the North African classic, this recipe combines chicken, chickpeas, and zucchini in a cumin-spiced tomato broth. Traditionally chicken is braised in a special pot with a top compartment for steaming the couscous, but you can cook couscous, available at most supermarkets, in a saucepan in a matter of minutes. Ingredients:
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 |
1/4 teaspoon ground turmeric |
1 1/2 cups canned low-sodium chicken broth or 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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Wine Recommendation: The aromatic spices in this dish are best with an assertive, flavorful wine; color is almost secondary. For a red, try a wine from the indigenous South African grape, pinotage. For white, try a Tokay Pinot Gris from Alsace in France.
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