Spicy Moroccan Stew

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 8 ounces peeled baby carrots (half 16-ounce bag)
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground red pepper (cayenne)
• 1/4 teaspoon fresh coarse ground black pepper
• 1/8 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1 tablespoon vegetable oil
• 8 medium bone-in chicken thighs (about 2 pounds, skin and fat removed)
• 1 medium onion, sliced
• 2 medium zucchini, each cut lengthwise in half, then crosswise into 1/4-inch thick slices (8 ounces each)
• 1 (28 ounce) can tomatoes in puree
• 1 (15 -19 ounce) can garbanzo beans, rinsed and drained
• 1 (10 ounce) package couscous (moroccan pasta)
• 1 cup packed fresh cilantro leaves, chopped

Recipe

• 1 in 10-inch skillet, heat 1 inch water to boiling over high heat. add carrots; heat to boiling. reduce heat to low; cover and simmer until carrots are just tender-crisp, about 5 minutes. drain carrots; set aside.
• 2 meanwhile, in large ziptight plastic bag, combine flour, cumin, coriander, ground red pepper, black pepper, cinnamon, and 1/2 teaspoon salt. add chicken and toss until evenly coated.
• 3 in a nonstick 12-inch skillet, heat oil over medium-high heat until hot. add chicke and cook until evenly browned, about 5 minutes per side. with tongs, transfer chicken to large bowl.
• 4 reduce heat to medium. add onion, zucchini, and remaining 1/4 teaspoon salt, and cook, stirring occasionally, until onion is lightly browned, 8 to 10 minutes. add carrots and 1/4 cup water, and cook 5 minutes longer.
• 5 to vegetables in skillet, add tomatoes with puree, garbanzo beans, and chicken; heat to boiling over medium-high heat, stirring and breaking up tomatoes with side of spoon. reduce heat to medium-low; cover and simmer until juices run clear when thickest part of thigh is pierced with knife, about 10 minutes.
• 6 meanwhile, prepare couscous as label directs.
• 7 to serve, spoon couscous onto large platter; top with chicken mixture. sprinkle with chopped cilantro.