How To Make Chicken and Zucchini Couscous
Bursting with bright flavors, this chicken and zucchini couscous recipe combines smoky spices, chickpeas, and tomatoes for a well-rounded meal.
- 1tbspolive oil
- 3½lbschicken,cut into 8 pieces
- 1tbspfresh ginger,chopped
- ¾tspground cumin
- ½tspdried oregano
- ¼tspground turmeric
- 1½cupslow-sodium chicken broth,canned, or homemade stock
- 1cupcrushed tomatoes in thick puree,canned
- 1cupchickpeas,canned, drained and rinsed
- 1zucchini,cut into ¼-inch slices
- 3tbspfresh parsley,chopped
- 1tbsplemon juice
In a large pot, heat the oil over moderately high heat. Season the chicken pieces with ¼ teaspoon of salt and add them to the pot. Cook, turning, for about 8 minutes until browned. Remove. Pour off all but 1 tablespoon fat from the pot.
Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, for about 5 minutes until translucent. Add the garlic, ginger, paprika, cumin, oregano, cayenne, and turmeric and cook, stirring, for 30 seconds.
Add the broth, tomatoes, and the remaining salt, scraping the bottom of the pot to dislodge any browned bits. Add the chicken thighs and drumsticks. Bring to a simmer and cook, covered, for 10 minutes.
Add the chicken breasts with any accumulated juices, the chickpeas, and the zucchini, and bring them back to a simmer. Cook, covered, for about 12 minutes longer until the chicken and zucchini are just done.
Add the parsley and lemon juice and serve over the couscous. Enjoy!
- Calories: 1788.32kcal
- Fat: 68.39g
- Saturated Fat: 18.35g
- Trans Fat: 0.39g
- Monounsaturated Fat: 28.43g
- Polyunsaturated Fat: 15.27g
- Carbohydrates: 177.67g
- Fiber: 17.39g
- Sugar: 10.92g
- Protein: 110.33g
- Cholesterol: 297.67mg
- Sodium: 1327.26mg
- Calcium: 170.08mg
- Potassium: 1884.01mg
- Iron: 9.56mg
- Vitamin A: 197.56µg
- Vitamin C: 31.40mg
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