Moroccan Chicken Stew with Pearl Couscous

Use breasts, thighs or legs as you prefer for this recipe, just know if you go the route of darker meat, it will take a little longer to braise in the stew. Or, if you like, substitute chickpeas for the chicken and water or vegetable broth for the stock to make it vegan. The “meat” of the stew is versatile, because what really makes the dish is the seasoning. Cinnamon, paprika, turmeric and garlic provide a flavorful base for whatever you choose.

Moroccan Chicken Stew with Pearl Couscous

Prep Time 15 minutes
Cook Time 40 minutes
Use breasts, thighs or legs as you prefer for this recipe, just know if you go the route of darker meat, it will take a little longer to braise in the stew. Or, if you like, substitute chickpeas for the chicken and water or vegetable broth for the stock to make it vegan. The "meat" of the stew is versatile, because what really makes the dish is the seasoning. Cinnamon, paprika, turmeric and garlic provide a flavorful base for whatever you choose.
No ratings yet
Course Main Course
Servings 6

Ingredients
 

  • ¼ cup extra virgin olive oil
  • 1 small yellow onion, chopped
  • 4 cloves garlic, chopped
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon ground turmeric
  • ½ teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1 small butternut squash, peeled, seeded and cubed
  • 2 bone-in skinless chicken breasts, thighs or legs
  • 2 cups chicken stock
  • ½ cup pitted prunes, halved
  • ¼ cup pitted black olives, not canned
  • ¼ cup chopped parsley or cilantro for garnish
  • 1 cup pearled couscous

Instructions
 

  • Warm the oil in a large saucepan or stock pot over medium heat. Add the onion and saute for about 8-10 minutes until softened. Meanwhile, place the garlic and spices (cinnamon through salt) in a small bowl. When the onions are soft, dump in the garlic and all of the spices and cook for one minute, stirring.
  • Add the chicken and cook a few minutes, turning once or twice. If the onions and spices start to stick, pour in the broth and scrape up the bottom. If not, then just pour it in after the chicken has been cooking a few minutes per side. Partially cover, turn the heat to low, and let it simmer until the chicken is just cooked through, about 15 minutes. If you are using thighs or legs, let them cook longer, at least a half hour. While the stew is simmering, make the couscous according to package directions.
  • Remove the chicken and place on a plate to cool slightly. Add the butternut squash, prunes and olives to the pot and bring back to a simmer. If the squash isn't completely submerged in the sauce, add a little more chicken broth or water, the place the lid on the pot to cover partially.
  • When the chicken is cool enough to handle, shred the meat and add it back to the pot with the squash, prunes, and olives. Taste for seasoning and add more salt and pepper if necessary, then let it cook for another 5 or so minutes. Taste the butternut squash to make sure it is cooked through, and continue to simmer if it needs more time. Serve warm, with the cooked couscous and fresh herbs to garnish.
Tried this recipe?Let us know how it was!
0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Perfect For Your Place

Popular on Zest K+H

Sorry, we couldn't find any posts. Please try a different search.

Recipes We're Loving