Moroccan chicken stew with couscous Spice it up with this traditional dish from northern Africa
– Cook time: 30 minutes.
– 1 Tbsp olive oil.
– 1 lb skinless chicken legs, split (about 4 whole legs).
– 1 Tbsp Moroccan spice blend*.
– 1 C carrots, rinsed, peeled, and diced.
– 1 C onion, diced.
– ¼ C lemon juice.
– 2 C low-sodium chicken broth.
– ½ C ripe black olives, sliced.
– ¼ tsp salt.
– 1 Tbsp chili sauce (optional).
– For couscous:.
– 1 C low-sodium chicken broth.
– 1 C couscous (try whole-wheat couscous).
– 1 Tbsp fresh mint, rinsed, dried, and shredded thin (or 1 tsp dried).
Step 2:Add spice blend to sauté pan and toast gently.
Step 3:Add carrots and onion to sauté pan, and cook for about 3–4 minutes or until the onions have turned clear, but not brown.
Step 4:Add lemon juice, chicken broth, and olives to sauté pan, and bring to a boil over high heat. Add chicken legs, and return to a boil. Cover and gently simmer for about 10–15 minutes (to a minimum internal temperature of 165 °F).
Step 5: Meanwhile, prepare the couscous by bringing chicken broth to a boil in a saucepan. Add couscous, and remove from the heat. Cover and let stand for 10 minutes.
Step 6: Fluff couscous with a fork, and gently mix in the mint.
Step 7: When chicken is cooked, add salt. Serve two chicken legs over ½ cup couscous topped with ½ cup sauce in a serving bowl. Add chili sauce to taste.
Note : Try serving with a side of Cinnamon-Glazed Baby Carrots. You also can make your own Moroccan spice blend by mixing 1 teaspoon each of ground coriander, ground cumin, ground ginger, and ground cinnamon per 1 pound of meat or chicken. Make this mix in advance and store it in your pantry to use as needed.