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Moroccan Couscous With Chicken And Vegetables

From Paul: "Everyone I have shared this recipe with has fallen in love with it." This recipe is adapted from one in Bon Appetit, March 1995. The only changes I made were substituting potatoes for the 5 small turnips called for in the recipe and using boneless chicken breasts instead of 3 1/2 lbs of cut-up chicken.

Preparation time: 15 minutes
Cooking time: 1 hour



Combine chicken and broth in a large Dutch oven. Simmer until chicken is cooked through, turning occasionally (about 20 minutes). Using tongs, remove chicken from cooking liquid; reserve cooking liquid. Cut chicken into bite-sized pieces.

Melt 2 tablespoons butter or margarine with oil in a heavy, large Dutch oven over medium-high heat. Add onion and sauté until tender (about 10 minutes). Add tomatoes and next 8 ingredients and stir for 30 seconds. Mix in reserved chicken cooking liquid, potatoes (or turnips), carrots, squash, zucchini, chick peas with their liquid and raisins. Cover and simmer until vegetables are almost (about 15 minutes). Uncover and cook until vegetables are tender (not mushy), about 5 minutes. Add chicken pieces to sauce and cook just until heated through (about 3 minutes). Discard jalapeño pepper.

Cook couscous according to package directions and arrange on a serving platter. Drizzle with 3/4 cup of sauce. Spoon chicken and vegetables on top. Serve, passing remaining sauce separately.

Recipe shared by Paul.

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Skillet Chicken with Couscous
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Skillet Chicken and Rice Recipe
Cajun Chicken & Rice
One Pot Chicken Rice Dinner
Ghana Jollof Rice

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