My friend Pat made this additive Moroccan Chicken for our recent book group; after that meeting, she kindly shared the recipe. With the enticing Moroccan aromas and fabulous flavors, I had to make it.

Morocco, here I come!

What follows is my adapted version of her recipe. It’s a perfect one-dish meal, especially on a cold or rainy day, for you, your family or a crowd.

 

Moroccan Chicken Couscous

Adapt the quantities and even types of veggies and dark-meat chicken in this recipe. Use what you have or what’s available.  Do use all the seasonings for an enticing Moroccan flavor.  

1 to 2 Tablespoons olive oil
4 – 6 chicken thighs, skin removed (any size)
1/2 pound or more carrots, cut into 1-inch pieces
2 – 3 onions, sliced
20-ounce package cut butternut squash (1 to 2 cups)
4 garlic cloves, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground turmeric
¼ teaspoon cayenne pepper
1-2 teaspoons salt
2 cups chicken broth
One package mini zucchini, cut into 1 to 2-inch pieces (or use a couple regular sized)
Two 1-pound cans garbanzo or cannellini beans, rinsed and drained

Garnish:
1/2 to 1 cup dried apricots, thinly sliced
½ cup slivered almonds, toasted
Harissa or a smoky, hot red pepper paste such as Trader Joe’s Italian Bomba Hot Pepper Sauce

Couscous: Follow the package recipe for 1 cup couscous, adding  1/2 teaspoon ground turmeric when preparing; then stir in ¾ cup golden raisins.

Heat oil in a Dutch oven or a deep oven-proof skillet. Cook chicken in hot oil until brown on all sides. Add carrots, onions, squash, garlic, coriander, cumin, ginger, turmeric, cayenne and salt; stir. Cook about 5 minutes, stirring occasionally.  Add broth. Bring to a boil, reduce heat, cover and simmer 30 minutes.

Add zucchini and beans; cover and cook 10 minutes.

Serve atop couscous, garnished with apricots and almonds, topped judiciously with s smidgen of spicy harissa.

Makes 4 to 6 servings