Name: Chicken and Zucchini Couscous
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 chicken (3 to 3 1/2 pounds), cut into 8 pieces; 1 1/2 teaspoons salt; 1 onion, chopped; 4 cloves garlic, chopped; 1 tablespoon chopped fresh ginger; 1/2 teaspoon paprika; 3/4 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1/4 teaspoon cayenne; 1/4 teaspoon ground turmeric; 1 1/2 cups canned low-sodium chicken broth or homemade stock; 1 cup canned crushed tomatoes in thick puree; 1 cup canned chickpeas, drained and rinsed; 1 zucchini, cut into 1/4-inch slices; 3 tablespoons chopped fresh parsley; 1 tablespoon lemon juice; 4 cups cooked couscous

Step 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.

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Step 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.
Step 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.

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Chicken and Zucchini Couscous

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