Moroccan Chicken and Vegetables on Couscous
- 2 1/2 lbs chicken breasts
- 4 cups chicken broth
- 3 1/2 tbsp oil
- 1/4 cup olive oil
- 1 large onion (cut into wedges)
- 2 large tomatoes (quartered)
- 1 cup Italian parsley (rinsed and minced)
- 1 1/2 tsp ground ginger
- 1 1/2 tsp black pepper
- 1 tsp ground turmeric
- 1 whole jalapeno pepper (optional)
- 1/2 cinnamon stick
- 1/4 tsp cayenne pepper
- 1/8 tsp saffron (crushed)
- 5 medium potatoes (peeled and quartered (you may use turnips))
- 4 large carrots (peeled, quartered lengthwise then crosswise)
- 1 small acorn squash (peeled, seeded and cut into 2-inch pieces)
- 3 medium zucchinis (quartered lengthwise then crosswise)
- 15 oz chickpeas (1 can)
- 1/2 cup raisins
- 1 box couscous (follow preparation directions on box)
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Combine chicken breasts and broth in a heavy saucepan. Cook on medium heat for 20 minutes or until tender.
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Remove the chicken and cut them into bite-sized pieces. Save the broth.
- In another saucepan, heat both oils, and saute the onion for 10 minutes.
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Add the tomatoes and the next 8 ingredients and stir for 30 seconds. Mix in the saved chicken broth, potatoes, carrots, squash, zucchini, chickpeas with their liquid and raisins.
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Cover and simmer for 15 minutes, uncover and cook until the vegetables are tender, not mushy, about 5 minutes.
- Add the chicken pieces to the sauce and cook about 3 minutes.
- Discard the jalapeno.
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Prepare the couscous according to the directions on the box and arrange on a serving platter, drizzling it with 3/4 cup sauce from broth of chicken.
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Spoon the chicken and the vegetables on top of the couscous. Serve the remaining sauce separately.
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Serve warm.
[wpurp-searchable-recipe]MOROCCAN COUSCOUS WITH CHICKEN AND VEGETABLES – – – [/wpurp-searchable-recipe]
