Chicken and Zucchini Couscous

• FAST

Ingredients

1. 1 tablespoon olive oil
2. 1 chicken (3 to 3 1/2 pounds), cut into 8 pieces
3. 1 1/2 teaspoons salt
4. 1 onion, chopped
5. 4 cloves garlic, chopped
6. 1 tablespoon chopped fresh ginger
7. 1/2 teaspoon paprika
8. 3/4 teaspoon ground cumin
9. 1/2 teaspoon dried oregano
10. 1/4 teaspoon cayenne
11. 1/4 teaspoon ground turmeric
12. 1 1/2 cups canned low-sodium chicken broth or homemade stock
13. 1 cup canned crushed tomatoes in thick puree
14. 1 cup canned chickpeas, drained and rinsed
15. 1 zucchini, cut into 1/4-inch slices
16. 3 tablespoons chopped fresh parsley
17. 1 tablespoon lemon juice
18. 4 cups cooked couscous

1. In a large pot, heat the oil over moderately high heat. Season the chicken pieces with 1/4 teaspoon of the salt and add them to the pot. Cook, turning, until browned, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pot.
2. Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, ginger, paprika, cumin, oregano, cayenne, and turmeric and cook, stirring, for 30 seconds.
3. Add the broth, tomatoes, and the remaining 1 1/4 teaspoons of salt, scraping the bottom of the pot to dislodge any browned bits. Add the chicken thighs and drumsticks. Bring to a simmer and cook, covered, for 10 minutes. Add the chicken breasts with any accumulated juices, the chickpeas, and the zucchini and bring back to a simmer. Cook, covered, until the chicken and zucchini are just done, about 12 minutes longer. Add the parsley and lemon juice and serve over the couscous.