Moroccan Chicken with Couscous – A small batch

January 18, 2011 at 12:48 am Leave a comment

IMG_20160905_093356

4 chicken thighs, bone in and skinless
2 carrots, quartered and cut into 2 inch lengths (or a generous cup of baby carrots)
1 onion, thinly sliced
1 zucchini, quartered and cut into 2 inch lengths
1 small turnip, peeled and cut into chunks (or a cup of frozen) optional
1 rib celery, sliced, optional
1  14 ounce diced tomatoes
1  8 ounce can chickpeas, drained and rinsed (or half a large can)
1 1/2 cup chicken stock
1/2 cup raisins
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
1/4 teaspoon cinnamon
chili powder to taste
salt and pepper to taste
Couscous, 2 servings prepared

Prepare the couscous for two servings per the directions and set aside

In a large pot, combine everything but the zucchini and couscous
stir well
bring to a simmer and cook for 15 minutes
add zucchini and cook for an additional 15 minutes

This recipe can easily be doubled by using 8 thighs, adding 1/2 cup water, and using an entire large can of chickpeas

This recipe was inspired by one done on Martha Stewart’s Everyday Foods TV show. It’s been reduced to a small batch, since the cooked veggies don’t hold up well to freezing and reheating.

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Entry filed under: For One or Two, Main Course, Middle Eastern, Popular Ethnic Dishes. Tags: , , .

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