Ingredients
1tbspolive oil
3½lbschicken,cut into 8 pieces
1½tspsalt
1onion,chopped
4clovesgarlic
1tbspfresh ginger,chopped
½tsppaprika
¾tspground cumin
½tspdried oregano
¼tspcayenne
¼tspground turmeric
1½cupslow-sodium chicken broth,canned, or homemade stock
1cupcrushed tomatoes in thick puree,canned
1cupchickpeas,canned, drained and rinsed
1zucchini,cut into ¼-inch slices
3tbspfresh parsley,chopped
1tbsplemon juice
4cupscouscous,cooked
Preparation
In a large pot, heat the oil over moderately high heat. Season the chicken pieces with ¼ teaspoon of salt and add them to the pot. Cook, turning, for about 8 minutes until browned. Remove. Pour off all but 1 tablespoon fat from the pot.
Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, for about 5 minutes until translucent. Add the garlic, ginger, paprika, cumin, oregano, cayenne, and turmeric and cook, stirring, for 30 seconds.
Add the broth, tomatoes, and the remaining 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 them back to a simmer. Cook, covered, for about 12 minutes longer until the chicken and zucchini are just done.
Add the parsley and lemon juice and serve over the couscous. Enjoy!
