Chicken Stew with Couscous

    (143)
    45 minutes

    A Mediterranean-flavoured chicken and vegetable stew served over couscous. It's my all-time favourite and it's delicious!


    140 people made this

    Ingredients
    Serves: 4 

    • 3 1/4 cups (815ml) salt-reduced chicken stock
    • 1 cup (190g) quick-cooking couscous
    • 2 tablespoons olive oil
    • 4 skinless, boneless chicken breast halves - cut into cubes
    • 1 pinch ground black pepper
    • 1/2 cup finely chopped jalapenos
    • 1 carrot, thinly sliced
    • 1 zucchini, diced
    • 3 spring onions, thinly sliced
    • 1 1/2 teaspoons grated fresh ginger root
    • 1 1/2 teaspoons curry powder
    • 1/2 teaspoon ground coriander seed
    • 1 teaspoon cornflour

    Directions
    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. In a medium saucepan, bring 2 cups (500ml) of the chicken stock to a boil. Stir in couscous and 1 1/2 teaspoons of the olive oil. Turn off heat, cover and let stand 10 minutes.
    2. Heat 1 tablespoon olive oil in a medium frypan over medium heat. Stir in the chicken, season with pepper and cook until no longer pink and juices run clear. Remove chicken from the frypan and set aside.
    3. Heat the remaining olive oil in the frypan over medium heat. Stir in the jalapenos and carrot and saute about 2 minutes. Mix in the zucchini, spring onions, ginger and 1/4 cup (65ml) chicken stock. Continue to cook and stir until tender, about 5 minutes.
    4. In a small bowl, blend the remaining 1 cup (250ml) chicken stock with curry powder, coriander and cornflour. Pour over the vegetables. Return chicken to the frypan. Continue cooking about 2 minutes until chicken is coated and the stock mixture begins to thicken. Serve over the couscous.
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    Reviews and Ratings
    Global Ratings:
    (143)

    Reviews in English (108)

    2

    Very nice. I made it with a few tweaks based on what I had to hand, but overall loved it and would definitely make it again.  -  12 May 2010

    2

    Used different ingredients. I used chicken thigh, vegetable stock and omitted the jalapenos (partner doesn't like chilli). Still turned out a nice, hearty dish. Would definitely make again.  -  12 May 2010

    by
    45

    Good recipe. Had to jazz it up a bit - for extra flavor. A lot of people mentioned that the dish was too spicy, and suggested reducing the amount of jalapeno pepper by 1/4 cup. I halved the recipe and used 1/4 cup of jalapeno pepper and it turned out just fine (very mild). If you remove the membrane from the pepper, you also remove some of the heat (the spiciness is contained in the membranes and seeds), so maybe other reviewers who complained about the heat didn't do that (?). I added some chopped (peeled) Granny Smith apple to the dish (it needed a sweet boost), but golden raisins would have worked just as well. I also used a yellow onion in lieu of the green onion called for (much cheaper and a more common ingredient in the dishes that I routinely prepare). Last, I added cinnamon to the skillet (when adding the ginger). Just eyeball it (black pepper too). Used ground ginger (about 1/2 teaspoon in place of fresh ginger) with great results. This dish goes well with warm pita bread spread with hummus. Thanks for sharing!  -  11 Aug 2006  (Review from Allrecipes USA and Canada)

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