I loved Moroccan food when I was in college (still do, but just never have opportunities to eat it). And suddenly, last week I found myself longing for beautifully spiced, tender chicken and veggies over a bed of couscous. This recipe, did not disappoint!
- 1 cup couscous
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 bay leaves
- 1 1/2 tsp ground cloves
- 1/2 teaspoon cinnamon
- 1 teaspoon ground dried turmeric
- 1/4 teaspoon ground cayenne pepper
- 3 chicken legs
- 1 (16 ounce) can garbanzo beans
- 1 (16 ounce) can diced tomatoes
- 30 oz chicken broth
- 2 carrots, cut into 1/2 inch pieces
- 2 zucchini, cut into 1/2-inch pieces
- 1 cup golden raisins
- salt to taste
- Prepare the couscous according to package directions.
- Heat the oil in a large pot over medium heat, and cook onion and garlic 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, carrots and broth into the pot, and bring to a boil. Reduce heat to low, and simmer 25 minutes.
- Mix zucchini into pot. Season with salt. Continue cooking 10 minutes, or until vegetables are tender. Serve stew over cooked couscous.