Moroccan Chicken and Vegetables on Couscous
Ingredients
- 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
Instructions
- Combine chicken breasts and broth in a heavy saucepan. Cook on medium heat for 20 minutes or until tender.
- 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.
- 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.
- 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.
- 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.
- Spoon the chicken and the vegetables on top of the couscous. Serve the remaining sauce separately.
- Serve warm.