This dish is based on a North African classic, which combines chicken, garbanzo beans and zucchini with a cumin spiced chicken broth. You can use a whole chicken, cut into 8 pieces, but I chose to use skinless chicken breast, cut into 1-inch cubes. I also decided to use whole wheat couscous for its nutritional value and extra fiber. By eliminating the chicken and using vegetable broth, instead of chicken, it can easily be made into a deliciously healthy vegetarian dish. Just add more beans and zucchinis. This flavorful recipe was adapted from Food and Wine, Recipe of the Day, April 2011.
- 1 tablespoon organic extra-virgin olive oil
- 3 skinless and boneless chicken breasts, cut into 1-inch cubes
- Sea salt
- Freshly ground pepper
- 1 small onion or ½ large onion, chopped
- 4 garlic cloves, finely chopped
- 1½ teaspoons freshly grated ginger
- ½ teaspoon paprika
- ¾ teaspoon ground cumin
- ½ teaspoon dried oregano
- ¹⁄₈ to ¹⁄₄ teaspoon cayenne pepper
- ¼ teaspoon ground turmeric
- 1½ cups organic low-sodium chicken broth
- 1 cup organic crushed tomatoes in thick puree
- 1 can organic garbanzo beans, drained and rinsed
- 2 organic zucchinis, cut in ¼-inch slices
- 3 tablespoons fresh chopped parsley (optional)
- 1 tablespoon lemon juice (optional)
- 4 cups cooked whole wheat couscous
- Heat oil in a large pot over medium high heat. Add chicken and season with salt and pepper to taste. Cook for approximately 6 minutes, until chicken is no longer translucent and cooked through. Remove chicken and place in a dish on the side.
- In the pot over low-medium heat, cook onions until translucent. Add the garlic, ginger, paprika, cumin, oregano and turmeric. Stir and cook for about 30 seconds.
- Add the broth and tomatoes. Scrap the bottom of the pot to remove any brown bits. Add salt to taste. Cover and simmer for 10 minutes.
- Add chicken, beans and zucchini. Cover and simmer for another 10 minutes, until zucchini is cooked. Add the parsley and lemon juice and serve over the couscous. 4 servings.