Ingredients
-
3
-
1
-
2
-
1
-
2
-
2
-
1
-
1
-
1
-
2
-
1/2
-
-
-
2
-
2
Directions
Algerian Chicken Stew, This recipe is from Extending the Table and is meant to be eaten with couscous If you prefer, substitute goat or lamb for the chicken , I love this dish I first learned of it from a Mennonite cookbook use only fresh herbs, double the amount of chicken broth, the chickpeas and the seasonings and find it even more delicious the next day In the summer, I grill an entire chicken and use half of it in this dish YUM!, This turned out delicious The spices are recognizable, but not overpowering, the soft texture of the couscous contrasted by the crispier chickpeas and the zucchini, the chicken moist and flavourful
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Large Saucepan Combine Broth, Bouillon, Chopped Chicken, Onion, Green Beans, Carrots, Cumin, Basil, Garlic, Bay Leaves, Parsley, Salt and Pepper. |
|
2
Done
|
Bring to a Boil; Reduce Heat, Cover and Cook About 8 Minutes. |
|
3
Done
|
Add Tomatoes and Zucchini and Cook Briefly. |
|
4
Done
|
Add Garbanzo Beans and Red Pepper. |
|
5
Done
|
Cover and Cook Until Heated Through. |
|
6
Done
|
Serve Over Steaming Bowls of Couscous. |
