MENU
 
 
 
 

  • Chicken Couscous Stew

    0 votes
    Chicken Couscous Stew
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 whl boneless skinless chicken breasts
    • 1 1/2 Tbsp. Vegetable oil
    • 1 med Onion, cut into pcs and separate
    • 15 ounce Chickpeas, canned, liquid removed
    • 14 1/2 ounce Whole canned tomatoes, coarsely minced
    • 2 med Zucchini, thick sliced, then quarter the slices, about 3 to 4 c.
    • 1/2 tsp Garlic pwdr
    • 1/2 tsp Salt, to taste
    • 1/2 tsp Pepper, to taste
    • 1/4 c. Golden brown raisins
    • 3/4 c. Low sodium chicken broth
    • 2 Tbsp. Dry parsley
    • 1 1/2 tsp Grnd cumin
    • 1/4 tsp Grnd turmeric
    • 1/4 tsp Grnd cinnamon
    • 1/4 tsp Grnd red pepper
    • 3 c. Cooked couscous

    Directions

    1. Cut chicken into bite size pcs. Measure vegetable oil into a 10-inch skillet; heat till warm. Add in chicken to skillet and cook till it begins to brown. Add in onion to skillet and cook till chicken is browned and onion is translucent/soft.
    2. Add in remaining ingredients except couscous. Bring to a simmer and lower heat. Simmer for 20 to 30 min. Add in couscous and taste to correct seasoning. Continue heating till couscous is thoroughly heated.
    3. Makes about 5 servings, 1 to 1 1/2 c. each.
    4. May also serve the couscous with the stew over it on individual plates. I suggest cutting back on the couscous next time.
    5. This recipe is a desperate attempt to recreate a recipe from an early lost when I moved. It's not quite the same, but not too bad.

    Similar Recipes

    Leave a review or comment