Cooking made easy
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and
ScrummyChef will instantly come up with a new recipe just for you.

Moroccan Chicken with Couscous

4.4
Save
Rate
Tap to rate
PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
60 min
SERVINGS
6 servings
Dinner Moroccan
Moroccan Chicken with Couscous
Ingredients
  • 1 cup whole wheat couscous
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 2 bay leaves
  • 5 whole cloves, crushed
  • 1/2 teaspoon cinnamon
  • 1 teaspoon ground dried turmeric
  • 1/4 teaspoon ground cayenne pepper
  • 6 skinless, boneless chicken breast halves - chopped
  • 1 (16 ounce) can garbanzo beans
  • 1 (16 ounce) can crushed tomatoes
  • 1 (48 fluid ounce) can chicken broth
  • 2 carrots, cut into 1/2 inch pieces
  • 1 zucchini, cut into 1/2-inch pieces
  • salt to taste
Instructions
1
Combine the couscous ingredients according to package instructions to initiate the cooking process.
2
In a large saucepan, warm the oil over medium heat and sauté the onion until it reaches a tender state. Introduce the aromatic spices - bay leaves, cloves, cinnamon, turmeric, and cayenne pepper - into the mixture to create a rich flavor profile. Add the chicken to the pot and cook until it develops a golden brown crust.
3
Add the garbanzo beans, tomatoes, and broth to the pot, stirring gently to combine. Bring the mixture to a rolling boil before reducing the heat to a low simmer and letting it cook for 25 minutes, allowing the flavors to meld together.
4
Meanwhile, combine the carrots and zucchini in the pot, seasoning with salt to enhance their natural flavors. Continue cooking for an additional 10 minutes, or until the vegetables are tender and easily pierced with a fork.
5
Finally, serve the stew over a bed of cooked couscous to complete this satisfying and flavorful dish.