Remember a couple weeks back I mentioned a stew obsession? It took on a life of its own and sent me to shop for a larger stew pot!
Yep, I bought the LeCreuset French Oven - happy surprise, it was on super sale over at Broadway Panhandler. Pretty, isn't it?
This stew makes a hearty meal for cold winter nights. I modified and adapted a recipe found in Martha Stewart's "Great Food Fast", Clarkson Potter Publishers, 2007.
Moroccan Chicken Stew with Couscous
About 2.5 lbs. skinless bone in chicken thighs (I use organic)
3 or 4 carrots, peeled and cut into chunks
3 or 4 onions, thinly sliced
1 large can whole peeled tomatoes, and use the juice in the can, too!
1 or 2 cans drained and rinsed chickpeas
Add in enough chicken broth to ensure the mix is covered. The tomato juice will add liquid, but you may need between 1 - 1.5 cups liquid. Use your judgement.
1 tsp. ground ginger
1/2 tsp. ground tumeric
1/2 tsp. ground cinnamon
1/4 tsp. chili powder
Coarse salt and fresh ground pepper to taste
2 or 3 zucchini (about 1 lb.) halved crosswise and quartered lengthwise
1. In a Dutch oven or French oven combine the chicken, carrots, onions, tomatoes, chickpeas, stock and spices. Break up the tomatoes.
2. Bring to a simmer over medium heat, then cover and simmer on low about 20 minutes. Add in the zucchini and cook another 15 - 20 minutes. The chicken and carrots should be cooked by now, and the zucchini is tender without falling apart.
3. Boil about 1 cup water with a small dollop of olive oil and salt, add 1 cup couscous, stir, cover and set aside for about 5 minutes.
4. Divide the couscous evenly and spoon the chicken, vegetables and broth on top. Enjoy with a nice salad.
Your house will smell yummy and your tummy with thank you. The leftovers are even better.