Moroccan Chicken Stew

By courtneyepowell

Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 skin-on, bone-in split chicken breasts (about 1 1/2 pounds)
• 1/2 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 fennel bulb, cored and thinly sliced
• 1 teaspoon grated ginger
• 2 garlic cloves, minced
• 3 tablespoons Moroccan seasoning (such as McCormick)
• 1 cup pitted green olives
• 1 can no-salt-added chickpeas
• 2 1/2 cups low-sodium chicken broth
• 1 tablespoon lemon zest
• 1 cup couscous
• 2 tablespoons roasted, salted pumpkin seeds (optional)

Details

Servings 6
Adapted from fitnessmagazine.com

Preparation

Step 1

1. Heat oil in a Dutch oven over high heat. Season chicken with salt and pepper and add to Dutch oven skin side down, working in two batches. Brown, about 5 minutes each side; transfer to a plate; and cover with aluminum foil.

2. Lower heat to medium and add fennel, ginger and garlic to same pot; cook until soft, about 5 minutes, stirring occasionally. Add Moroccan seasoning, olives, chickpeas, chicken with any juices that have accumulated, broth and lemon zest. Cover and simmer over low heat 45 minutes.

3. Meanwhile, pour 1 cups boiling water over couscous in a large heatproof bowl, stirring to combine. Cover with a dinner plate and let sit 10 minutes; fluff with a fork. Garnish chicken stew with pumpkin seeds, if desired, and serve with couscous.