Ingredients
-
1
-
-
-
1 1/2
-
1
-
2
-
1
-
1
-
2
-
1/4 - 1/2
-
1 1/2
-
2
-
1
-
2
-
2
Directions
Rudy’s Moroccan Stewed Chicken With Couscous, Tasty and low in sodium , Tasty and low in sodium
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Steps
|
1
Done
|
Heat the Oil in a Large Deep Skillet or a Wide Pot Over Medium-High Heat. |
|
2
Done
|
Season the Chicken Thighs With Salt and Pepper on Both Sides, Place Them in the Pan, and Cook Them For 2-3 Minutes on Each Side, Until They Brown Thoroughly. Remove Chicken to a Clean Bowl, Reserving Any Juices (at This Point the Chicken Should not Be Fully Cooked). |
|
3
Done
|
in the Same Skillet, Add the Onions and Saute, Stirring Occasionally, Until Slightly Browned, About 10 Minutes. Remove Onions to the Bowl Containing the Chicken. |
|
4
Done
|
If Necessary, Add a Bit More Olive Oil to the Skillet and Let It Get Hot. Add the Sliced Zucchini and Saute, Stirring Occasionally, Until Slightly Browned. |
|
5
Done
|
While the Zucchini Is Cooking, Measure the Spices (cayenne Pepper, Chili Powder, Cumin, Cinnamon, Ginger and Coriander) Into a Small Bowl and Combine. |
|
6
Done
|
Add the Chicken and Onions, Along With the Collected Juices, Back to the Pan. Add the Garbanzo Beans, Tomatoes With Their Juices, Spices, and Chicken Stock. Stir Gently to Combine. |
|
7
Done
|
Turn Heat to High Until the Stew Gently Boils. Immediately Reduce Heat to Medium and Simmer For 10 to 15 Minutes, Until the Chicken Is Cooked Through. |
|
8
Done
|
While the Dish Simmers, Prepare the Couscous According to Package Directions. |
|
9
Done
|
Just Before Serving the Chicken, Add the Juice of One Lemon (about 1 1/2 Tbsp). |
|
10
Done
|
Season to Taste With More Salt and Pepper. |
|
11
Done
|
Serve Over Whole Wheat Couscous Garnish With Fresh Chopped Cilantro. |
