Spicy Moroccan Stew

Time

Prep 30 min · Cook 40 min · 70 min total

Difficulty

medium

1. 1

   In 10-inch skillet, heat 1 inch water to boiling over high heat. Add carrots; heat to boiling. Reduce heat to low; cover and simmer until carrots are just tender-crisp, about 5 minutes. Drain carrots; set aside.

   5 min
2. 2

   Meanwhile, in large ziptight plastic bag, combine flour, cumin, coriander, ground red pepper, black pepper, cinnamon, and 1/2 teaspoon salt. Add chicken and toss until evenly coated.

3. 3

   In a nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicke and cook until evenly browned, about 5 minutes per side. With tongs, transfer chicken to large bowl.

   5 min
4. 4

   Reduce heat to medium. Add onion, zucchini, and remaining 1/4 teaspoon salt, and cook, stirring occasionally, until onion is lightly browned, 8 to 10 minutes. Add carrots and 1/4 cup water, and cook 5 minutes longer.

5. 5

   To vegetables in skillet, add tomatoes with puree, garbanzo beans, and chicken; heat to boiling over medium-high heat, stirring and breaking up tomatoes with side of spoon. Reduce heat to medium-low; cover and simmer until juices run clear when thickest part of thigh is pierced with knife, about 10 minutes.

   10 min
6. 6

   Meanwhile, prepare couscous as label directs. To serve, spoon couscous onto large platter; top with chicken mixture. Sprinkle with chopped cilantro.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.