A flavourful chicken stew with vegetables served over couscous. This recipe was actually a real chicken contest winner! You can use any meat or veggies in this recipe, e.g. I have used zucchini, carrots, capsicum, and lamb and I find that works well.
1 cup (190g) couscous
1 tablespoon (20ml) vegetable oil
1 medium onion, chopped
2 bay leaves
5 whole cloves, crushed
1/2 teaspoon cinnamon
1 teaspoon ground dried turmeric
1/4 teaspoon ground cayenne pepper
6 skinless, boneless chicken breast halves - chopped
1 (400g) tin chick peas
1 (400g) tin crushed tomatoes
1L liquid chicken stock
2 carrots, cut into 1cm pieces
1 zucchini, cut into 1cm pieces
1 pinch salt to taste
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Directions Preparation:15min › Cook:45min › Extra time:1hour › Ready in:2hours
Prepare the couscous according to packet directions.
Heat the oil in a large pot over medium heat and cook onion until tender. Mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper. Place chicken in the pot and cook until well browned. Pour chick peas, tomatoes, and stock into the pot, and bring to a boil. Reduce heat to low, and simmer 25 minutes.
Mix carrots and zucchini into pot. Season with salt. Continue cooking 10 minutes, or until vegetables are tender. Serve stew over cooked couscous.