Moroccan Chicken and Couscous Stew

This makes a great healthy holiday gift wrapped in a cellophane bag and tied with a bright red ribbon.

Yield:  8 servings

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 1-2 cloves garlic, minced
• 1-1/2 pounds boneless, skinless chicken thighs, diced roughly
• 1/2 teaspoon cayenne pepper
• 2 teaspoons ground cumin
• 3/4 teaspoon ground coriander
• 1/4 teaspoon cinnamon
• 1/2 teaspoon crushed red pepper flakes (less if you prefer a milder dish)
• 1 large sweet potato peeled and cut into 1/2-inch dice
• 1 zucchini cut into 1/2-inch dice
• 1 (28-ounce) can tomatoes, diced
• 1 cup chickpeas
• 3 cups low-sodium chicken broth
• 3 cups water
• 3/4 cup whole wheat couscous
• 1 teaspoon salt
• Black pepper to taste
• 1/4 cup chopped fresh parsley
• Low-fat yogurt for garnish

In a large pot, heat the oil over moderate heat.  Add the onion and cook until translucent, about 5 minutes.  Add the garlic and cook, stirring occasionally for an additional 2 minutes.  Add the chicken, cayenne pepper, cumin, coriander, cinnamon, and red pepper flakes.  Cook, stirring occasionally, for 5 minutes or until the chicken is no longer pink.  Add in the chicken stock and water.  Stir in the sweet potato, zucchini, chickpeas, and diced tomatoes.  Bring to a boil.  Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.  Add the couscous to the soup.  Simmer for 5 minutes, stirring occasionally.  Season with salt and pepper.  Drizzle with yogurt and serve with fresh chopped parsley and spicy pita chips.

Credit

Recipe by AccentHealth Chef Donna Brousseau.