A
version of the North African classic, this recipe combines chicken,
chickpeas, and zucchini in a cumin-spiced tomato broth. Traditionally
chicken is braised in a special pot with a top compartment for steaming
the couscous, but you can cook couscous, available at most supermarkets,
in a saucepan in a matter of minutes.
WINE RECOMMENDATION:
The aromatic spices in this dish are best with an assertive, flavorful
wine; color is almost secondary. For a red, try a wine from the
indigenous South African grape, pinotage. For white, try a Tokay Pinot
Gris from Alsace in France.
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1
tablespoon olive oil
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1 chicken
(3 to 3 1/2 pounds), cut into 8 pieces
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1 1/2
teaspoons salt
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1 onion,
chopped
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4 cloves
garlic, chopped
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1
tablespoon chopped fresh ginger
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1/2
teaspoon paprika
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3/4
teaspoon ground cumin
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1/2
teaspoon dried oregano
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1/4
teaspoon cayenne pepper
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1/4
teaspoon ground turmeric
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1 1/2 cups
canned low-sodium chicken broth or homemade stock
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1 cup
canned crushed tomatoes in thick puree
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1 cup
canned chickpeas, drained and rinsed
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1 zucchini,
cut into 1/4-inch slices
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3
tablespoons chopped fresh parsley
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1
tablespoon lemon juice
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4 cups
cooked couscous
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In a
large pot, heat the oil over moderately high heat. Season the
chicken pieces with 1/4 teaspoon of the salt and add them to the
pot. Cook, turning, until browned, about 8 minutes in all.
Remove. Pour off all but 1 tablespoon fat from the pot.
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Reduce
the heat to moderately low. Add the onion to the pot and cook,
stirring occasionally, until translucent, about 5 minutes. Add
the garlic, ginger, paprika, cumin, oregano, cayenne, and
turmeric and cook, stirring, for 30 seconds.
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Add the
broth, tomatoes, and the remaining 1 1/4 teaspoons of salt,
scraping the bottom of the pot to dislodge any browned bits. Add
the chicken thighs and drumsticks. Bring to a simmer and cook,
covered, for 10 minutes. Add the chicken breasts with any
accumulated juices, the chickpeas, and the zucchini and bring
back to a simmer. Cook, covered, until the chicken and zucchini
are just done, about 12 minutes longer. Add the parsley and
lemon juice and serve over the couscous.
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