A version of the North African classic, this recipe combines chicken, chickpeas and zucchini in a cumin spiced tomato broth. Traditionally chicken is braised in a special pot with a top compartment for steaming the couscous, but you can cook couscous, available at most supermarkets, in a saucepan in a matter of minutes. Slideshows: More Quick Chicken Recipes
The aromatic spices in this dish are best with an assertive, flavorful wine; color is almost secondary. For a red, try a wine from the indigenous South African grape, Pinotage. For white, try a Tokay Pinot Gris from Alsace in France.