Chicken and Couscous Stew

    Chicken and Couscous Stew

    Recipe Picture:Chicken and Couscous Stew
    1

    Chicken and Couscous Stew

    (36)
    1hour30min


    33 people made this

    This Middle Eastern chicken dish can be spiced up or toned down according to preference. The sausages are optional.

    Ingredients
    Serves: 6 

    • 1 tablespoon olive oil
    • 1 kg small chicken thighs
    • 375g spicy Italian sausage
    • 1 tablespoon minced garlic
    • 2 onions, minced
    • 2 carrots, peeled and cut into 1cm rounds
    • 1/2 stalk celery, cut into 1cm pieces
    • 1 parsnip or turnip - peeled and cut into 2cm cubes
    • 1/2 green capsicum, cut into strips
    • 1/2 red capsicum, cut into strips
    • 1 (400g) can diced tomatoes
    • 1 (400g) can chickpeas
    • 2 cups chicken stock
    • 2 teaspoons chopped fresh thyme
    • 1 teaspoon turmeric
    • 1 teaspoon cayenne pepper
    • 1/4 teaspoon harissa, or to taste
    • 1 bay leaf
    • 2 zucchini, halved lengthwise and sliced into 2cm pieces
    • 2 tablespoons extra virgin olive oil
    • 2 cups couscous
    • 2 cups chicken stock
    • 1/2 cup plain yoghurt (to serve)

    Directions
    Preparation:45min  ›  Cook:45min  ›  Ready in:1hour30min 

    1. Heat olive oil in a large frypan over medium-high heat. Add chicken thighs, skin-side down, and sear until golden brown on both sides; set aside. Reduce heat to medium, add sausage, and cook sausage until no longer pink; set aside.
    2. Stir garlic and onions into frypan; cook until onions have softened and turned translucent. Stir in the carrots, celery, parsnip, capsicums, diced tomatoes, chickpeas, and 2 cups chicken stock. Season with thyme, turmeric, cayenne, harissa, and bay leaf. Cut sausage into 2cm pieces, and add to frypan along with chicken. Cover, and simmer for 30 minutes until chicken is no longer pink. When the chicken is done, stir in the zucchini, and cook until tender, about 5 minutes.
    3. While the chicken is cooking, mix 2 tablespoons of extra virgin olive oil (EVOO) into couscous in a heatproof bowl. Bring 2 cups of chicken stock to a boil and stir into the couscous, cover, and keep hot.
    4. Serve chicken stew over the couscous with a dollop of yoghurt.
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    Reviews and Ratings
    Global Ratings:
    (36)

    Reviews in English (26)

    by
    26

    This is very good and quite impressive. I tend to make it with either just chicken or just sausage depending on what I have in the freezer. The yogurt on top makes it slightly less spicy and gives a wonderful last touch to the recipe. I will continue to make this.  -  26 Aug 2008  (Review from Allrecipes USA and Canada)

    by
    24

    This dish was so good! I forgot to add the yogurt at the end and couldn't find any harissa but otherwise made it the same. Our friends that we had over were impressed and my husband loved it. It was a bit spicy for me but I think that using mild italian sausage would help out with that area. My only complaint (if you can even call it that) is that this says 6 servings but we had 4 adults eating it and still had half of it left over afterwards! But the leftovers taste just as good. Thanks for an excellent recipe!  -  21 Feb 2008  (Review from Allrecipes USA and Canada)

    by
    23

    This dish was so tasty. My boyfriend and I loved it. I did not have chicken thighs (which, I'm sure, would have been lovely) so I quartered a couple chicken breasts. I did not have harissa, nor do I know what it is, so I omitted it. Regardless, this dish tasted super good. Just spicy enough and the sizing of the veg was perfect. Also, the veg remained somewhat firm - just the way we like it. I will be making this again.  -  15 Jan 2008  (Review from Allrecipes USA and Canada)

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