Moroccan Chicken Couscous
I browned some juicy organic chicken thighs that were seasoned with some kosher salt and Ezpeletako Bipera (Basque Paprika), then I browned them in a little olive oil until golden. After the thighs were golden, I kept them warm and cooked the veggies in the slightly seasoned olive oil. I used shallots, carrots, zucchini, chick peas, green beans and some fresh tomato. After the shallots were slightly soft, I added the carrots, zucchini and green beans and cooked for only a few minutes, mainly to coat them in all the flavor that was left in the pan, then I added a rich stock and the chick peas. I only added the tomato during the last 10 minutes of cooking. You can use whatever type of couscous you like, we prefer the larger pearl size Israeli Couscous.
- 6 chicken thighs
- 1 cup couscous
- 32 Ounce 32 ounces chicken stock
- 1 tomato, large dice
- 1 Can can chick peas, rinsed and drained
- 0.25 Pound 1/4 lb green beans, snapped in half
- 2 zucchini, small dice (I am trying to hide zucchini from L is dishes)
- 2 carrots, scrubbed clean, medium dice
- 1 shallot, minced
- olive oil
- (I like to use ezpeletako bipera)
- kosher salt
- harissa to serve along side
- Coat chicken thighs in salt and paprika. Heat small amount of olive oil in a large dutch oven and brown chicken thighs until golden. Put aside on a plate, in the oven to keep warm (low heat 200).
- Add shallot to the same pot, stir and cook until slightly soft, about 5 minutes. Add carrots, zucchini and green beans, stir and cook about 5 minutes.
- Add 2 cups of the stock along with the chick peas. Low heat to a simmer and cook. Stirring occasionally.
- Cook the couscous using the leftover 2 cups of stock instead of water. 10 minutes before serving add the tomato and the chicken thighs to the veggie mixture. Pour any juices that were left from the chicken thighs into the pot.
- Serve on a bed of couscous.
- Pass the harissa. Serve. Eat.
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