Ingredients
| 1 | whole boneless skinless chicken breast | | breasts | | 1-1/2 tbsp. | vegetable oil | | 1 | md. onion, cut into pieces and separated | | 1 can (15 oz.) | chickepeas, drained | | 1 can (14-1/2 oz.) | tomatoes, coarsely chopped | | chopped | | 2 | md. zucchini, thickly sliced and slices quartered | | 1/2 tsp. | garlic powder | | 1/2 tsp. | salt, to taste | | 1/2 tsp. | pepper, to taste | | 1/4 cup | golden raisins | | 3/4 cup | low-sodium chicken broth | | 2 tbsp. | dried parsley | | 1-1/2 tsp. | ground cumin | | 1/4 tsp. | ground turmeric | | 1/4 tsp. | ground cinnamon | | 1/4 tsp. | ground red pepper | | 3 cups | cooked couscous |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Cut chicken into bite size pieces. Measure vegetable oil into a 10-inch skillet; heat until hot. Add chicken to skillet and cook until it begins to brown. Add onion to skillet and cook until chicken is browned and onion is translucent. Add remaining ingredients except couscous. Bring to a simmer and lower heat. Simmer for 20 to 30 minutes. Add couscous and taste to correct seasoning. Continue heating until couscous is thoroughly heated.
Similar Recipes
chicken stew, soups, stews