Moroccan Chicken Stew With Couscous Recipes

MOROCCAN CHICKEN AND WHOLE GRAIN COUSCOUS

Steps:

• Prepare the couscous according to package directions.
• Heat the oil in a large pot over medium heat, and cook until tender. Mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper. Place chicken in the pot, and cook until well browned. Pour garbanzo beans, tomatoes, and broth into the pot, and bring to a boil. Reduce heat to low, and simmer 25 minutes.
• Mix carrots and zucchini into pot. Season with salt. Continue cooking 10 minutes, or until vegetables are tender. Serve stew over cooked couscous.

MOROCCAN CHICKEN STEW

Steps:

• In a 4 to 5 quart pot, whisk together the chicken broth, tomato paste, cumin, salt, red pepper, and cinnamon until blended.
• Stir in the raisins, onion, garlic, squash, peas, chick-peas, and chicken.
• Bring to a gentle boil over medium-high heat.
• Reduce the heat to low.
• Cover and simmer for 25 to 30 minutes, or until the squash is tender and the chicken is opaque near the bone and the juices run clear when the meat is pierced with a sharp knife.
• Enjoy!

RUDY'S MOROCCAN STEWED CHICKEN WITH COUSCOUS

Steps:

• Heat the oil in a large deep skillet or a wide pot over medium-high heat.
• Season the chicken thighs with salt and pepper on both sides, place them in the pan, and cook them for 2-3 minutes on each side, until they brown thoroughly. Remove chicken to a clean bowl, reserving any juices (at this point the chicken should not be fully cooked).
• In the same skillet, add the onions and saute, stirring occasionally, until slightly browned, about 10 minutes. Remove onions to the bowl containing the chicken.
• If necessary, add a bit more olive oil to the skillet and let it get hot. Add the sliced zucchini and saute, stirring occasionally, until slightly browned.
• While the zucchini is cooking, measure the spices (cayenne pepper, chili powder, cumin, cinnamon, ginger and coriander) into a small bowl and combine.
• Add the chicken and onions, along with the collected juices, back to the pan. Add the garbanzo beans, tomatoes with their juices, spices, and chicken stock. Stir gently to combine.
• Turn heat to high until the stew gently boils. Immediately reduce heat to medium and simmer for 10 to 15 minutes, until the chicken is cooked through.
• While the dish simmers, prepare the couscous according to package directions.
• Just before serving the chicken, add the juice of one lemon (about 1 1/2 Tbsp).
• Season to taste with more salt and pepper.
• Serve over whole wheat couscous garnish with fresh chopped cilantro.

MOROCCAN CHICKEN AND WHOLE GRAIN COUSCOUS

Steps:

• Prepare the couscous according to package directions.
• Heat the oil in a large pot over medium heat, and cook onion until tender. Mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper. Place chicken in the pot, and cook until well browned. Pour garbanzo beans, tomatoes, and broth into the pot, and bring to a boil. Reduce heat to low, and simmer 25 minutes.
• Mix carrots and zucchini into pot. Season with salt. Continue cooking 10 minutes, or until vegetables are tender. Serve stew over cooked couscous.

MOROCCAN CHICKEN STEW WITH COUSCOUS

Steps:

• 1. Peel the Onions and Cut Into ¼ to ½ Inch Pieces. Cut the Peppers in Half, Remove and Discard the Stem and Seeds, and Cut Into ¼ to ½ Inch Pieces. Peel the Garlic and Finely Chop.
• 2. Heat the Oil in a Large Stock Pot Over Medium-High Heat. Add the Onions and Peppers and Cook, Stirring Occasionally, for 5 Minutes.
• 3. Add the Garlic, Curry Powder, Cinnamon, Salt and Pepper and Cook for 1 Minute or Until Fragrant. Add the Chicken Bouillon, Water, and the Tomatoes (with the Juice) and Bring to A Boil. Reduce to Medium Heat, Cover and Cook for 10 Minutes.
• 4. Cut the Chicken Into Bite Size Pieces. Cut the Olives in Half. Add the Chicken, Olives and Raisins to the Pot, Cover and Cook for 8 to 10 Minutes Until the Chicken is Cooked Through. (Cut Into One of the Pieces to Make Sure There is No Pink Inside.) Remove the Pot from the Heat and Stir in the Lemon and Parsley.
• 5. Meanwhile, Bring 4 Cups of Water to a Boil. Stir in the Couscous and Remove from the Heat. Cover and Let Stand for 10 Minutes, or Until all of the Water is Absorbed. Fluff the Couscous with a Fork Before Serving. Spoon Some of the Couscous in the Center of Each Plate or Shallow Bowl and Top with Some of the Stew.