Spicy Moroccan Stew

16 ingredients
7 steps

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

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