Moroccan Chicken Couscous

Chicken-Couscous6 Chicken Thighs
Kosher Salt
Paprika
Olive Oil
1 Shallot (minced)
2 Carrots (medium dice)
2 Zucchini (small dice)
1/4 lb Green Beans (snapped in half)
1 Can Chickpeas (rinsed and drained)
1 Tomato (large dice)
32 Ounces Chicken Stock
1 Cup Israeli Couscous

Coat chicken thighs in salt and paprika.  Heat small amount of olive oil in a large dutch oven and brown chicken thighs until golden.  Put aside on a plate, in the oven to keep warm (low heat 200).  Add shallot to the same pot, stir and cook until slightly soft, about 5 minutes.  Add carrots, zucchini and green beans, stir and cook about 5 minutes.  Add 2 cups of the stock along with the chick peas.  Low heat to a simmer and cook.  Stirring occasionally.  Cook the couscous using the leftover 2 cups of stock instead of water.  10 minutes before serving add the tomato and the chicken thighs to the veggie mixture.  Pour any juices that were left from the chicken thighs into the pot.  Serve on a bed of couscous. Serve with Harissa.

Tagged with: , ,
Posted in Food, Recipe

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Enter your email address to follow this site and receive notifications of new posts by email.

Join 196 other followers

Categories
Flickr Photos
Archives
Colophon
wordpress com stats plugin
%d bloggers like this: