Chicken Tagine Stew

By beanie

Ingredients

• 1 tablespoon olive oil
• 3/4 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 large onion, peeled and chopped
• 3/4 pound small potatoes, scrubbed and cut into 1/2-inch pieces
• 1/2 pound carrots, peeled and cut into 1/4-inch coins
• 1 can (14.5 ounces) reduced-sodium chicken broth
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 pound zucchini, cut into bite-size cubes
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1/4 plus 1/2 teaspoon salt
• 2 cups cooked couscous

Preparation

Step 1

1. Heat oil in a large, heavy-bottomed pot over medium-high heat. Add chicken and cook for 2 minutes per side, until browned. Remove to a plate and reserve.
2. Add onion and cook for 3 minutes, stirring occasionally. Reduce heat if onions start to burn. Stir in potatoes, carrots, broth, cinnamon, cumin and cayenne. Simmer, covered, on medium heat for 10 minutes. Add zucchini, chickpeas, 1/4 teaspoon of the salt and reserved chicken. Simmer, covered, for an additional 12 to 14 minutes or until vegetables are tender. Stir occasionally.
3. Serve stew over cooked couscous. Sprinkle 1/8 teaspoon salt over top before serving.